Pampered Chef Chipotle-Rubbed Filet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Potatoes2 medium sweet potatoes (about 12 oz/350 g each)1/2 cup (125 mL) milk2 tbsp (30 mL) butter1/2 tsp (2 mL) salt1 green onion with top (about 1/4 cup/50 mL thinly sliced)1/4 cup (50 mL) sour cream Green onion curls (optional, see Cook's Tip)Steaks4 beef tenderloin filets (4-6 oz/125-175 g each), cut about 2 in. (5 cm) thick1 tbsp (15 mL) vegetable oil2 tbsp (30 mL) Chipotle Rub
Prepare grill for direct cooking over medium-high heat. For potatoes, pierce potatoes in several places with a fork; place onto microwave-safe plate. Microwave on HIGH 14-16 minutes or until potatoes are very tender. Transfer potatoes to Cutting Board and cool slightly. In Easy Read Measuring Cup, combine milk, butter and salt. Microwave on HIGH 1-2 minutes or until hot (watch carefully to avoid boil-over). Cut potatoes in half lengthwise; scoop out flesh into Small Batter Bowl. Add milk mixture; mash using Mix '‘N Masher until smooth. Cover; set aside and keep warm.
For steaks, brush steaks with oil. Sprinkle with rub and press into meat. Grill steaks, covered, 4 minutes or until grill marks appear. Turn with BBQ Tongs and grill 4-6 minutes or until Digital Pocket Thermometer registers 140ºF (60ºC) for medium-rare or 150ºF (65ºC) for medium doneness. Transfer steaks from grill to serving platter; tent with foil and let stand 10 minutes (temperature will rise about 5ºF).
Thinly slice green onion and combine with sour cream in small bowl. Serve steaks with potatoes; top with sour cream mixture. Garnish with green onion curls, if desired.
Yield:
4 servings
Nutrients per serving:
Calories 630, Total Fat 39 g, Saturated Fat 17 g, Cholesterol 110 mg, Carbohydrate 44 g, Protein 25 g, Sodium 790 mg, Fiber 2 g
U.S. Diabetic exchanges per serving:
3 starch, 2 high-fat meat, 4 fat (3 carb)
Cook's Tips:
Using a kitchen towel, carefully squeeze the sweet potatoes to make sure they are very soft before mashing. The Core & More is a great tool to scoop out the flesh.
To make a green onion curl garnish, cut off and discard the white part of a green onion. Using the Paring Knife, cut the green part of the onion into thin vertical strips. Place the strips into a (1-cup/250-mL) Prep Bowl filled with ice-cold water. Let stand until the strips are curled.
For more heat, add up to 1 tbsp (15 mL) additional Chipotle Rub to the steaks. Taco seasoning mix can be substituted for the Chipotle Rub, if desired.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LBLAKEY.
For steaks, brush steaks with oil. Sprinkle with rub and press into meat. Grill steaks, covered, 4 minutes or until grill marks appear. Turn with BBQ Tongs and grill 4-6 minutes or until Digital Pocket Thermometer registers 140ºF (60ºC) for medium-rare or 150ºF (65ºC) for medium doneness. Transfer steaks from grill to serving platter; tent with foil and let stand 10 minutes (temperature will rise about 5ºF).
Thinly slice green onion and combine with sour cream in small bowl. Serve steaks with potatoes; top with sour cream mixture. Garnish with green onion curls, if desired.
Yield:
4 servings
Nutrients per serving:
Calories 630, Total Fat 39 g, Saturated Fat 17 g, Cholesterol 110 mg, Carbohydrate 44 g, Protein 25 g, Sodium 790 mg, Fiber 2 g
U.S. Diabetic exchanges per serving:
3 starch, 2 high-fat meat, 4 fat (3 carb)
Cook's Tips:
Using a kitchen towel, carefully squeeze the sweet potatoes to make sure they are very soft before mashing. The Core & More is a great tool to scoop out the flesh.
To make a green onion curl garnish, cut off and discard the white part of a green onion. Using the Paring Knife, cut the green part of the onion into thin vertical strips. Place the strips into a (1-cup/250-mL) Prep Bowl filled with ice-cold water. Let stand until the strips are curled.
For more heat, add up to 1 tbsp (15 mL) additional Chipotle Rub to the steaks. Taco seasoning mix can be substituted for the Chipotle Rub, if desired.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LBLAKEY.
Nutritional Info Amount Per Serving
- Calories: 416.5
- Total Fat: 21.1 g
- Cholesterol: 126.7 mg
- Sodium: 480.5 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 0.3 g
- Protein: 36.9 g
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