Grilled Beef Tenderloin w/ Chipotle Sauce & Asadero Cheese
Categories
Beef tenderloin is the name of the large cut of beef before it is sliced into steak. Once it is cut into steaks, those steaks are known by the French name,"filet Mignon. If you use a top sirloin cut, always get at least "choice" grade.
Ingredients
- 12 ounces asadero cheese (or Monterey jack can sub)
- 6 8 oz. beef tenderloin steaks (top sirloin works well also)
- 3 tablespoons butter
- CHIPOTLE SAUCE
- 15 Roma tomatoes
- 3 medium onions -- sliced 1/2" thick
- 3 tablespoons garlic -- minced
- 2 teaspoons dried oregano
- 2 cups fresh cilantro -- chopped
- 3 Juiced limes
- 5 Chipotle chilies in adobo sauce
- Salt and pepper -- to taste
Directions
Chipotle Sauce
- Toss the tomatoes in vegetable oil and preferably grill the onions and the tomatoes, over Mesquite coals.
- The tomatoes should have charred skins (if not grilling, char 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 mins.
- Add the oregano, cilantro, and the chilies, which have been rinsed and cleaned of their veins, and seeds and cook slowly, covered, for about 20 minutes .
- Let cool and then puree in the blender, adding the lime juice and salt and pepper to taste.
- For spicier sauce, add some of the adobo sauce from the canned chilies .
Grill and serve
- On a BBQ, grill the tenderloins over a white ash fire or gas grill, to desired doneness.OR a tip, I like to sear the steaks on each side for about 2 minute each, then finish in the oven til an internal temp of about 125º. Let rest for 5 minutes
- Heat the sauce through and whisk in the butter.
- Place a slice of Asadero cheese over each tenderloin and allow to melt.
- Place the meat on serving tray and pour sauce over the top of the meat.
- Sprinkle with Cotija, and garnish with the cilantro.