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Friday, March 09, 2007

Southwestern Beef Tenderloin with Chipotle Mashed Potatoes


My friend Shauna and I came across this recipe and had to give it a try! We've made it 3 times since then, and it just gets better and better.

Not only is this dish worthy of fine dining, it is really easy to prepare and is relatively healthful as well. The potatoes are made with buttermilk and just a smidgen of butter - and since they are made with Yukon Gold they are naturally yellow and buttery. The chipotles give them just a bit of a kick and balance out the sweetness provided by the brown sugar rub on the steaks. The steaks are topped with a small pat of a compound butter made with parsley and lemon. All the components add up to reduced fat (compared to what you'd expect) but full flavor!

This is in the works for my next cooking class. I'm not doing much in March, but I'm gearing up for quite a few in April. Mmm mmm good!


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