Grilled Beef Tenderloin with Chipotle Sauce & Menonita Cheese
Yield
6 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
cheese
menonita |
|
| 6 | each |
beef, tenderloin
8 ounce steaks |
*
|
| 3 | tablespoons |
butter
|
|
| 1 | x |
cotija cheese
|
*
|
| 1 | x |
cilantro
chopped |
*
|
| Chipotle | |||
| 3 | medium |
onions
sliced 1/2 inch thick |
|
| 3 | tablespoons |
garlic
minced |
|
| 2 | teaspoons |
oregano
dried |
|
| 2 | cups |
cilantro
chopped |
|
| 15 | each |
italian plum (roma) tomatoes
|
|
| 3 | each |
limes
juice of |
|
| 5 | each |
chipotle chili peppers
canned in adobo |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
cheese
menonita |
|
| 6 | each |
beef, tenderloin
8 ounce steaks |
*
|
| 45 | ml |
butter
|
|
| 1 | x |
cotija cheese
|
*
|
| 1 | x |
cilantro
chopped |
*
|
| Chipotle | |||
| 3 | medium |
onions
sliced 1/2 inch thick |
|
| 45 | ml |
garlic
minced |
|
| 1E+1 | ml |
oregano
dried |
|
| 473 | ml |
cilantro
chopped |
|
| 15 | each |
italian plum (roma) tomatoes
|
|
| 3 | each |
limes
juice of |
|
| 5 | each |
chipotle chili peppers
canned in adobo |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Grill the tenderloins over a white ash fire, to desired doneness.
For best results the BBQ should be covered or closed, to act as an oven.
Heat the sauce through and whisk in the butter.
Melt the Menonita cheese.
Place meat on serving tray and pour cheese over the top of the meat.
Sprinkle with Cotija, and garnish with the cilantro.
Chipotle Sauce: Toss the tomatoes in vegetable oil and preferably grill the onions, and the tom atoes, over Mesquite coals.
The tomatoes should have blistered skins (if not grilling, blister tomatoes skins in a very hot skillet and then add the onions with some vegetable oil to a hot sauce pan).
Add garlic and continue to cook for about 2 minutes.
Add the oregano, cilantro, and the chilies, which have been ri nsed and cleaned of their veins, and seeds and cook slowly, covered, for about 20 minutes.
Let cool and then purée in the blender, adding the lime juice and s alt and pepper to taste.
For spicier sauce, add some of the adobo from the canned chilies.
