Tournedos Con Salsa Chipotle Filet Mignon In Chipotle Sauce Recipes

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SALSA DE TOMATE CON CHILE CHIPOTLE: TOMATO SAUCE WITH CHIPOTLES



Salsa de Tomate con Chile Chipotle: Tomato Sauce with Chipotles image

Provided by Food Network

Time 35m

Yield 3 cups

Number Of Ingredients 7

2 tablespoons lard, preferably home-rendered or vegetable oil
1 medium-sized white onion, sliced into thin half-moons
2 garlic cloves, minced
1 (28-ounce) can tomatoes, preferably San Marzano
2 to 3 canned chipotle chiles in adobo, with the sauce that clings to them
1 teaspoon dried crumbled Mexican oregano
1/2 teaspoon salt

Steps:

  • In a medium-sized heavy-bottomed saucepan, heat the lard to rippling over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until the onion is translucent, about 3 minutes.
  • Break up the tomatoes coarsely with your fingers. Add the tomatoes and their juices to the sauteed onion. Stir in the chiles and oregano. Reduce the heat to medium and cook, covered, stirring occasionally, for 15 minutes or until slightly concentrated.
  • Remove from the heat and let cool to lukewarm, about 15 minutes. Puree the mixture in a blender or food processor. Taste for salt (the tomatoes will have some) and add a little if needed. Serve hot at once or store tightly covered in refrigerator for up to 4 or 5 days and reheat before serving.

TOURNEDOS OF BEEF IN MUSHROOM, MUSTARD AND RED WINE SAUCE WITH CARAMELIZED ONION-POTATO GRATIN



Tournedos of Beef in Mushroom, Mustard and Red Wine Sauce with Caramelized Onion-Potato Gratin image

Provided by Bobby Flay | Bio & Top Recipes

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 22

4 slices, country-style bread
Olive oil
Salt and pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
4 beef fillet steaks, about 6 ounces
Salt and coarsely ground black pepper
1 pound shiitake mushrooms, cleaned and quartered
2 shallots, finely diced
1 cup red wine
1 cup beef broth
2 tablespoons Dijon mustard
2 tablespoons cold unsalted butter
2 tablespoons olive oil
3 large Spanish onion, peeled and sliced thinly
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
4 large potatoes, peeled and sliced thinly
3 tablespoons balsamic vinegar
1 1/4 cups heavy cream
1/4 cup finely chopped fresh parsley
1 cup grated Gruyere cheese

Steps:

  • Preheat oven to 400 degrees F. Place bread on a work surface and using a 3-inch cookie cutter, cut a round crouton from the center of each piece of bread. Brush both sides of the croutons with olive oil and season with salt and pepper, to taste. Place the croutons on a baking sheet and bake for 5 to 7 minutes or until lightly golden brown.
  • Heat olive oil and butter in a large skillet over high heat. Season the fillets with salt and press the coarsely cracked black pepper onto 1 side of each fillet. Place the fillets pepper-side down into the skillet and sear until golden brown, turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the steaks to a plate. Remove all but 3 tablespoons of the fat in the pan and return to high heat. Add the mushrooms and cook until golden brown and their liquid has evaporated. Add the shallots and cook until soft. Add the red wine and reduce by half. Add the broth and cook until reduced by half. Whisk in the mustard and butter and cook for 30 seconds. Season with salt and pepper, to taste. Place each fillet on top of a crouton and spoon some of the sauce over.
  • Heat oil in a large saute pan over medium heat. Add the onions and cook slowly until caramelized. Add the garlic and balsamic vinegar and cook for 2 minutes. Preheat oven to 375 degrees F. Butter a 9-inch baking pan a place a layer of potatoes on the bottom and season with salt and pepper. Spoon 1/5 of the onion mixture over the potatoes and top with 1/4 cup of the heavy cream and a tablespoon of parsley. Repeat to make 5 layers. Sprinkle the cheese over the top of the potatoes. Bake for 50 to 60 minutes, or until the potatoes are soft and the cream has been absorbed.

CHIPOTLE GRILLED FILET MIGNON STEAK W/MANGO SALSA



Chipotle Grilled Filet Mignon Steak W/Mango Salsa image

Allow time to marinade. Recipe from the cookbook Let's Grill by Frederick J. Simon and John Harrison.

Provided by gailanng

Categories     Steak

Time 8h12m

Yield 4 serving(s)

Number Of Ingredients 17

4 filet mignon, steaks (Beef Tenderloin, about 6 ounces each and 1 1/4 inches thick)
coarse salt
1/4 cup olive oil
3 tablespoons canned chipotle chiles in adobo, finely minced*
3 tablespoons freshly-squeezed lime juice (2 medium limes)
1 tablespoon honey
1 tablespoon minced garlic
1/4 cup chopped fresh cilantro leaves
1 pinch salt
2 mangoes, peeled and cut lengthwise around the pit into slices and then diced
1 1/2 cups cooked and drained black beans (or canned and drained)
1/4 cup diced red bell pepper
2 green onions, sliced thin
1/2 jalapeno pepper, seeded and minced (or to taste)
1 -2 tablespoon minced fresh cilantro leaves
1 fresh-squeezed lime, juice of
salt

Steps:

  • For The Chipotle Marinade: Place the olive oil, chipotle chiles, lime juice, honey, garlic, cilantro and salt in a blender; puree until smooth.
  • For The Mango Salsa: In a medium-size bowl, combine the diced mangoes, black beans, bell pepper, scallions, jalapeno chile, cilantro and lime.
  • Prepare Chipotle Marinade as described above. In a non-reactive baking dish or a resealable plastic bag, add the steaks and the Chipotle Marinade. Refrigerate 3 to 4 hours or overnight.
  • Remove steaks from refrigeration 1 hour before cooking and wipe excess marinade off the steaks. When you are ready to grill, preheat barbecue grill.
  • Do not salt your steaks just before cooking. Salt brings moisture (water) to the surface of the steak and the water sits on the surface as you cook the steak. Thus, you are again basically steaming the steak. Salt after the steak is cooked to your liking, has rested the required time and just before serving.
  • Place steaks onto hot grill of your barbecue and grill to the desired degree of doneness, about 3 to 4 minutes on each side for medium rare. Use a meat thermometer to test for doneness: Rare - 120 degrees F/Medium Rare 125 degrees F/Medium - 130 degrees F.
  • When the steaks are crusty-charred and done to your liking, remove from the grill and let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Serve your perfectly cooked steaks with the prepared Mango Salsa.

Nutrition Facts : Calories 336.9, Fat 14.6, SaturatedFat 2.1, Sodium 46.3, Carbohydrate 48.8, Fiber 9, Sugar 28.3, Protein 7.7

SAVORY GRILLED TOURNEDOS



Savory Grilled Tournedos image

This may be the best-dressed steak you'll ever meet: wrapped in bacon, grilled to perfection and served with a sassy sweet and savory sauce.

Provided by My Food and Family

Categories     Home

Time 29m

Yield 8 servings

Number Of Ingredients 8

8 slices OSCAR MAYER Bacon
8 boneless beef tenderloin steaks (4 oz. each), 1 inch thick
1/3 cup A.1. Bold & Spicy Sauce
1/4 cup HEINZ Tomato Ketchup
1/4 cup orange marmalade
2 Tbsp. lemon juice
2 Tbsp. finely chopped onion
1 clove garlic, crushed

Steps:

  • Preheat grill to medium heat. Wrap bacon slice around outside edge of each steak; secure with string or toothpick.
  • Mix steak sauce, ketchup, marmalade, lemon juice, onions and garlic. Remove 1/2 cup of the steak sauce mixture for brushing onto steaks as they cook on the grill. Set remaining steak sauce mixture aside for serving with the steaks.
  • Grill or broil steaks 5 to 7 min. on each side for medium doneness (160°F), brushing frequently with the reserved 1/2 cup steak sauce mixture. Serve steaks with the remaining steak sauce mixture.

Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 450 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 7 g, Protein 21 g

TOURNEDOS DE LA FORET (FILET MIGNONS WITH MORELS)



Tournedos de la Foret (Filet Mignons With Morels) image

Craig Claiborne brought this fine recipe to The Times in 1983. Make it in late spring, when morels are in season, or use another kind of wild mushroom. As Claiborne and his contemporary Pierre Franey found when researching the article that accompanied this recipe, "with one exception, wild mushrooms can be successfully interchanged from recipe to recipe or mixed together." Swap in shiitakes or porcinis, chanterelles or cepes, but avoid enoki, which are too different texturally from its fellow wild mushrooms.

Provided by Craig Claiborne

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

4 filet mignons, each about 1 1/2 inches thick, about 1 1/4 pounds
Salt to taste if desired
Freshly ground pepper to taste
3/4 cup dried morels, about 1 ounce
1 tablespoon corn, peanut or vegetable oil
4 tablespoons butter
2 tablespoons finely chopped shallots
1/4 cup dry red wine
1/4 cup rich beef broth
2 tablespoons Cognac, optional
2 tablespoons finely chopped parsley

Steps:

  • Sprinkle fillets with salt and pepper and set aside.
  • Put dried morels in mixing bowl and add warm water to cover. Let stand 30 minutes or longer. Drain.
  • Heat heavy skillet and add oil. When quite hot add fillets. Cook about 3 minutes on one side until browned. Turn and continue cooking about 7 minutes on second side.
  • Transfer fillets to a warm serving dish.
  • Pour off all fat from skillet. Add 2 tablespoons of butter, shallots and drained morels. Cook briefly, stirring, and add wine. Cook down about 1 minute over high heat and add beef broth. Cook down briefly and add Cognac. Heat sauce and swirl in remaining butter. Pour sauce over beef and garnish with chopped parsley.

Nutrition Facts : @context http, Calories 592, UnsaturatedFat 21 grams, Carbohydrate 3 grams, Fat 47 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 20 grams, Sodium 567 milligrams, Sugar 1 gram, TransFat 0 grams

SALSA DE TOMATILLO CON CHIPOTLE



Salsa de Tomatillo con Chipotle image

This smoky chipotle and tomatillo salsa is an excellent dip for crudités, tortilla chips, or tamales. Use more chiles for a spicier salsa.

Provided by Zarela Martinez

Categories     Salsa     Mexico     Tomatillo     Chile Pepper     Condiment/Spread     Vegetarian     Vegan

Number Of Ingredients 6

½ pound fresh tomatillos, husks removed (about 6 large tomatillos)
1-2 canned chiles chipotles en adobo
½ small white onion, finely chopped
½ teaspoon dried Mexican oregano
½ teaspoon salt, or to taste
Pinch of sugar, or to taste

Steps:

  • Place the tomatillos in a small saucepan, cover with water, and bring to a boil. Simmer, uncovered, until they change color, about 5 minutes. Drain, reserving ½ cup of the liquid. 2. Place the chipotle chiles (with the sauce that clings to them) in a blender or food processor fitted with the steel blade with the tomatillos, reserved ½ cup liquid, white onion, and oregano. Process until smoothly puréed, about 1 minute. Taste the sauce; season with salt and a pinch or two of sugar.
  • Salsa be stored, tightly covered, in the refrigerator for 2 to 3 days.

MIKE'S CHIPOTLE SALSA



Mike's Chipotle Salsa image

I came up with this recipe by adding several ingredients together. After many, many varieties, my wife decided this is the one she loves the most. We make it for almost every get-together with friends and it is always a hit. Enjoy!

Provided by mrssm5

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 2h20m

Yield 6

Number Of Ingredients 8

6 large tomatoes, roughly chopped
1 (7 ounce) can chipotle chiles in adobo sauce, or more to taste
½ bunch fresh cilantro, roughly chopped
1 medium onion, roughly chopped
2 medium jalapeno peppers, roughly chopped, or more to taste
1 medium lime, juiced
3 cloves garlic
1 tablespoon kosher salt, or to taste

Steps:

  • Combine tomatoes, chiles in adobo sauce, cilantro, onion, jalapenos, lime juice, garlic, and salt in a blender. Blend on low speed until all ingredients are coarsely chopped.
  • Place in the refrigerator and chill for at least 2 hours prior to serving.

Nutrition Facts : Calories 64 calories, Carbohydrate 13.1 g, Fat 1 g, Fiber 4.1 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 1120 mg, Sugar 6 g

HOISIN-MARINATED FILETS MIGNONS WITH NECTARINE SALSA



Hoisin-Marinated Filets Mignons with Nectarine Salsa image

Provided by Elizabeth J. Westmark

Categories     Beef     Tomato     Marinate     Backyard BBQ     Dinner     Nectarine     Grill/Barbecue     Gourmet     Florida     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 15

For marinade
1 scallion
1/4 cup hoisin sauce
1 1/2 tablespoons soy sauce (preferably Kikkoman)
2 teaspoons grated peeled fresh gingerroot
1 teaspoon Worcestershire sauce
four 1 1/4-inch-thick filets mignons (tenderloin steaks)
For salsa
1 large firm-ripe nectarine
1/2 green bell pepper
2 medium tomatoes
4 scallions
2 garlic cloves
1 small fresh chile (preferably habanero)
2 tablespoons fresh lime juice, or to taste

Steps:

  • Make marinade:
  • Finely chop scallion and in a bowl whisk together with remaining marinade ingredients.
  • In a large heavy-duty sealable plastic bag combine marinade and steaks, turning steaks to coat with marinade, and seal bag, pressing out excess air. Marinate steaks at room temperature 1 hour.
  • Make salsa while steaks are marinating:
  • Finely chop nectarine and bell pepper. Seed and finely chop tomatoes. Thinly slice white and pale-green parts of scallions and mince garlic. Wearing protective gloves, discard seeds and ribs from chile and finely chop chile. In a bowl stir together all salsa ingredients and season with salt and pepper.
  • Prepare grill.
  • Remove steaks from marinade, discarding it, and grill steaks on an oiled rack set 5 to 6 inches over glowing coals, 3 to 4 minutes on each side for medium-rare. (Alternatively, grill steaks in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Transfer steaks with tongs to a platter and let stand 5 minutes.
  • Serve steaks with salsa.

TOURNEDOS CON SALSA CHIPOTLE (FILET MIGNON IN CHIPOTLE SAUCE)



Tournedos Con Salsa Chipotle (Filet Mignon in Chipotle Sauce) image

This recipe is a take off on Tournedos Bearnaise. Although I have included a chipotle salsa, any other chipotle sauce may be substituted. You can use chipotles in adobo sauce or dried chipotles. As in any recipe calling for any type of chile, feel free to substitute. From "Too Many Chiles!" by Dave DeWitt, Nancy and Jeff Gerlach.

Provided by Chef Sean 2

Categories     Steak

Time 42m

Yield 4 serving(s)

Number Of Ingredients 10

1 onion, finely chopped
2 garlic cloves
2 tablespoons oil (any type)
6 dried chipotle chiles, soaked in water until soft, finely chopped
1 large tomatoes, peeled, seeds removed, finely chopped
1/2 tablespoon dried oregano (mexican preferred)
1/2 teaspoon sugar
salt and pepper
4 filet mignon
4 slices French bread, fried in butter, until golden brown

Steps:

  • Saute the onion and garlic in the oil until soft, then add all of the other ingredients and cook over low heat until done, approximately one half hour.
  • Remove from heat and puree in a blender or food processor until smooth. Return to the pan and keep warm until ready for serving.
  • Grill or saute the Filet Mignons to taste, usually rare or medium-rare. Place each Filet on a slice of the french bread, and spread the sauce over each. Serve warm.

Nutrition Facts : Calories 263.1, Fat 8.9, SaturatedFat 1.5, Sodium 393.9, Carbohydrate 39.6, Fiber 3.3, Sugar 3.4, Protein 6.5

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From downshiftology.com


RECIPES | SARATOGA OLIVE OIL COMPANY
With over 300 recipes to choose from, you're sure to find the perfect dish to spice up your next meal! Free Shipping over $100 in the Contiguous U.S. × {{ product.title }} Could not find any results. account | Sign Up for Texts | Track Your Order. Call us:1-844-465-4836. Categories. Best Sellers. Oils + All Oils. Infused & Fused Oils. Varietal Olive Oils. Gourmet Oils. Popular …
From saratogaoliveoil.com


CHIPOTLE GRILLED FILET WITH MANGO SALSA - STEAKNIGHT MAGAZINE
2020-06-09 Mango Salsa Recipe; For Chipotle Marinade, place the olive oil, Goya chipotle chiles, lime juice, honey, garlic, cilantro, and salt in a blender; puree until smooth. Pour marinade into a resealable ziplock plastic bag, add steaks and move around until all sides are coated. Refrigerate 3 to 4 hours or overnight. Meanwhile, prepare the Mango Salsa.
From steaknightmagazine.com


COFFEE CRUSTED FILET MIGNON WITH CHIPOTLE AIOLI
2015-01-06 Instructions. Place your steaks in a zip top bag with the Sweetwater Spice Ancho Chipotle Bath. Marinate for 45 minutes. Preheat your Yoder Smokers YS640 Pellet Smoker to 475°F, set up with GrillGrates. Remove the steaks from the marinade, and wipe off the excess with a paper towel. Season with Cattleman's Grill Smoky Chipotle Coffee Steak Rub.
From atbbq.com


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