Pampered Chef Chipotle-Rubbed Filet

Potatoes
2 medium sweet potatoes (about 12 oz/350 g each)
1/2 cup (125 mL) milk
2 tbsp (30 mL) butter
1/2 tsp (2 mL) salt
1 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)

Steaks
4 beef tenderloin filets (4-6 oz/125-175 g each), cut about 2 in. (5 cm) thick
1 tbsp (15 mL) vegetable oil
2 tbsp (30 mL) Chipotle Rub

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.

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.