Southwestern Beef Tenderloin with Chipotle Mashed Potatoes

By á-1437

Makes: 2 servings

Total time: about 1 hour

Ingredients

• FOR THE POTATOES, BOIL:
• 1 lb. Yukon gold potatoes, peeled, quartered
• 1 ⁄3 cup low-fat buttermilk
• 2 Tbsp. scallions, thinly sliced
• 1 Tbsp. unsalted butter
• 2 tsp. chipotle chiles in adobo sauce, minced
• Salt to taste
• FOR THE STEAKS, COMBINE:
• 2 tsp. brown sugar
• 1 tsp. kosher salt
• 1 tsp. paprika
• 1 ⁄2 tsp. chili powder
• 1 ⁄2 tsp. black pepper
• 4 beef tenderloin filets (2 oz. each)
• FOR THE SPINACH, HEAT:
• 1 Tbsp. olive oil
• 1 ⁄2 cup grape tomatoes
• 8 cups spinach leaves

Preparation

Step 1

Boil potatoes in salted water in a saucepan over high heat, 15 minutes or until tender. Drain, return potatoes to the pan, and dry briefly over medium heat. Off heat, mash potatoes to desired consistency, then add the buttermilk, scallions, butter, chiles, and salt. Keep warm over very low heat.

Combine brown sugar, salt, and spices for the steaks in a bowl. Press mixture onto both sides of filets. Heat 1 Tbsp. oil in a sauté pan over medium-high, add the steaks, and sauté 2–3 minutes per side for medium-rare. Remove filets from pan and keep warm.

Heat 1 Tbsp. oil over medium-high in second sauté pan. Add tomatoes and cook until blistered, about 1 minute. Add spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.