Chipotle Beef Tenderloins Recipes

CHIPOTLE BEEF TENDERLOINS

Steps:

• In a Dutch oven, heat oil over medium-high heat; saute onion, green pepper and jalapeno until tender. Stir in tomatoes, chipotle, pepper sauce, sugar, salt, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 25-30 minutes, stirring frequently., Sprinkle steaks with steak seasoning. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 7-8 minutes per side., Remove sauce from heat; stir in cilantro and, if desired, Liquid Smoke. Serve with steaks.

CHIPOTLE JAVA RUBBED TENDERLOIN

Steps:

• Rinse tenderloin with cold water and pat dry with paper towels. Tie with butcher string to hold together and give tenderloin a uniform thickness. Set aside.
• Combine remaining ingredients and rub into tenderloin. Wrap in plastic wrap and refrigerate for 2 hours.
• Set up grill for direct cooking over medium heat. Oil grill grate when ready to start cooking.
• Remove tenderloin from refrigerator 30 minutes before grilling.
• Grill until desired doneness, about 20 minutes for medium-rare (internal temperature of 145 degrees F on an instant-read thermometer), turning a quarter turn every 10 minutes. Remove from grill and let tenderloin rest 5 to 10 minutes.
• Slice tenderloin in 1/2-inch slices. Serve immediately.

CHIPOTLE BEEF TOSTADAS

Steps:

• Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef, half of the minced onion, 1 teaspoon salt and the chipotle chile powder; cook, stirring and breaking up the meat with a wooden spoon, until the meat is browned and the onion is tender, about 7 minutes.
• Add the tomatoes, beans and zucchini and cook, stirring occasionally, until the zucchini is just tender, about 6 minutes.
• Meanwhile, toss the coleslaw mix, lime juice, and salt and pepper to taste in a bowl.
• Divide the tostadas among plates and spoon the beef mixture on top. Top with the cheese, slaw and the remaining minced onion. Serve with lime wedges.

GRILLED CHIPOTLE TENDERLOIN

Steps:

• Whisk cilantro, chiles, garlic, honey, lime juice, soy sauce, and cumin together in a bowl and pour into a resealable plastic bag. Add pork tenderloins, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 hours.
• Remove tenderloins from the marinade and shake off excess. Discard the remaining marinade and bring pork to room temperature, 20 to 30 minutes.
• Meanwhile, preheat an outdoor grill for high heat and lightly oil the grate.
• Grill tenderloins on the preheated grill until slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

CHAR-GRILLED BEEF TENDERLOIN WITH THREE-HERB CHIMICHURRI

Steps:

• For spice rub:
• Combine all ingredients in small bowl.
• Do ahead: Can be made 2 days ahead. Store airtight at room temperature.
• For chimichurri sauce:
• Combine first 8 ingredients in blender; blend until almost smooth. Add 1/4 of parsley, 1/4 of cilantro, and 1/4 of mint; blend until incorporated. Add remaining herbs in 3 more additions, pureeing until almost smooth after each addition.
• Do ahead: Can be made 3 hours ahead. Cover; chill.
• For beef tenderloin:
• Let beef stand at room temperature 1 hour.
• Prepare barbecue (high heat). Pat beef dry with paper towels; brush with oil. Sprinkle all over with spice rub, using all of mixture (coating will be thick). Place beef on grill; sear 2 minutes on each side. Reduce heat to medium-high. Grill uncovered until instant-read thermometer inserted into thickest part of beef registers 130°F for medium-rare, moving beef to cooler part of grill as needed to prevent burning, and turning occasionally, about 40 minutes. Transfer to platter; cover loosely with foil and let rest 15 minutes. Thinly slice beef crosswise. Serve with chimichurri sauce.
• *Available at specialty foods stores and from tienda.com.

SLOW-COOKED CHIPOTLE BEEF BRISKET

Steps:

• Combine the rub ingredients and rub them over the brisket, then seal all sides of the rubbed brisket in a hot pan with a couple of tablespoons of oil. Take care to allow the outer of the brisket to seal but not overcook the joint as it will become tough.
• Place the four onion quarters at the bottom of your slow cooker, they will act as trestles for your meat.
• Add the rest of the sauce ingredients to the slow cooker then add the seared brisket.
• Allow the brisket to slow cook for around 8-10 hours.
• Turn the slow cooker off and add the lime juice, if the beef brisket is well-cooked it should shred under the weight of a wooden spoon.

CHIPOTLE CRUSTED PORK TENDERLOIN

Steps:

• Preheat grill for medium-high heat.
• In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
• Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

STUFFED BEEF TENDERLOIN WITH CHIPOTLE DEMI-GLACE

Steps:

• Combine shallots, garlic, and red wine in a saucepot over medium-high heat.
• Reduce by 2/3, add beef stock, and bring to boil.
• Reduce heat and add roux a little at a time, cooking to the desired thickness.
• Make a small pocket in the side of each filet.
• Dice poblanos and mix with grated cheese.
• Fill pocket heavily, then pinch the side of the filet closed.
• Cook on grill to the desired temperature, 4 to 5 minutes for rare to medium-rare, 7 to 9 minutes for medium, 10 minutes or more for medium to well-done.
• Serve with mashed potatoes.

CHIPOTLE PORK TENDERLOINS

Steps:

• In a large resealable plastic bag, combine the onion, chipotle peppers, lime juice and garlic; add pork. Seal bag and turn to coat; refrigerate for at least 1 hour., Prepare grill for indirect heat. Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing., For salsa, in a large bowl, combine the strawberries, green onions, cilantro, lime juice and salt. Gently stir in avocado. Serve with pork.

PORK TENDERLOIN WITH CHIPOTLE SAUCE & PICKLED RED ONIONS

Steps:

• Place the thinly sliced onion in a bowl with juice 1 lime, half the oregano and a pinch each of salt and pepper. Set aside.
• Dry-fry the whole garlic in a non-stick pan until blackened on both sides, about 8 mins, then peel. Heat the grill. Arrange the thickly sliced onion on a baking tray with the tomatoes, cut-side up. Season and grill until blackened, about 8 mins. Tip into a bowl with the garlic, chipotle paste, 1 tsp chilli powder, 1 tbsp sugar and remaining lime juice. Season and whizz in a blender until smooth. Gently heat through in a pan.
• Rub the pork with the remaining chilli powder, oregano, sugar and seasoning. Grill for 5 mins each side until cooked. Serve sliced in warm tortillas with some sauce, the pickled onions and coriander.