AllenOK
Executive Chef
It's a little late in the year for grilling up here, but this sure does sound good!
Grilled Beef Tenderloin with Chipotle Sauce and Asadero Cheese
Yields: 6 servings
12 oz Asadero cheese
six 8 oz beef tenderloin steaks
3 T butter
Chopped cilantro for garnish, optional
For the Chipotle Sauce:
15 Roma tomatoes
3 medium onions, sliced ½” thick
3 T garlic, minced
2 t dried oregano
2 c cilantro, chopped
juice of 3 limes
5 Chipotle chilies in Adobo
salt and pepper, to taste
For the 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 minutes. 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 from the canned chilies.
On a BBQ, 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. Place a slice of Asadero cheese over each tenderloin and allow to melt. Place meat on serving tray and pour sauce over the top of the meat. Sprinkle with the cilantro.
Grilled Beef Tenderloin with Chipotle Sauce and Asadero Cheese
Yields: 6 servings
12 oz Asadero cheese
six 8 oz beef tenderloin steaks
3 T butter
Chopped cilantro for garnish, optional
For the Chipotle Sauce:
15 Roma tomatoes
3 medium onions, sliced ½” thick
3 T garlic, minced
2 t dried oregano
2 c cilantro, chopped
juice of 3 limes
5 Chipotle chilies in Adobo
salt and pepper, to taste
For the 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 minutes. 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 from the canned chilies.
On a BBQ, 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. Place a slice of Asadero cheese over each tenderloin and allow to melt. Place meat on serving tray and pour sauce over the top of the meat. Sprinkle with the cilantro.
