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Tournedos Chipotle

Tournedos Chipotle
Tuesday, 19 May 2009

Description

This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.

Ingredients

At a glance
Cuisine
Mexican
Ingredient
Beef
Cooking Method
Sauté
Grill
Broil
Heat Level
3
Chile
Chipotle
Meal/Course
Dinner
Main Course
Serves
4

4 beef fillets, 1 to 2 inches thick
Olive oil
1 onion, chopped
3 cloves garlic, minced
2 tablespoons vegetable oil
3 canned chipotle in adobo chiles
1 medium tomato, peeled and seeds removed, chopped
1/2 teaspoon Mexican oregano
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
2 cups beef broth
1 cup dry red wine

 

Methods/steps

Brush the steaks with olive oil and let sit while preparing the sauce.

In a pan, saute the onion and garlic in the vegetable oil until browned. Add the chipotle, tomato, oregano, sugar, and pepper. Saute for an additional couple of minutes. Stir in the broth and wine and simmer for 20 to 30 minutes or until reduced by a half.

Remove from the heat and puree in a blender until smooth and then strain. Return to the pan and keep warm until ready for serving.

Broil or grill the steaks to desired doneness.

To serve, place some of the sauce on a plate, place the steak on the sauce and top with additional sauce.

Additional Tips

I confess to smuggling Mexican recipes into the Southwest. Here is the preferred way to prepare steaks in Puerto Vallarta, a method I fell completely in love with during a visit there.

 

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