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Chipotle Beef Tenderloins

 Chipotle Beef Tenderloins
Head outside for your Sunday dinner and grill this tender steak that's kicked up with a smoky homemade picante sauce. Any leftover sauce makes a great chip dip.
6 ServingsPrep: 40 min. Grill: 10 min.

Ingredients

  • 3/4 cup chopped sweet onion
  • 3/4 cup chopped green pepper
  • 1 jalapeno pepper, seeded and minced
  • 1 chipotle pepper in adobo sauce, minced
  • 2 tablespoons olive oil
  • 3 cups seeded chopped tomatoes
  • 1 tablespoon chipotle hot pepper sauce
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 2 tablespoons minced fresh cilantro
  • 1 teaspoon Liquid Smoke, optional
  • 6 beef tenderloin steaks (1-1/2 inches thick and 6 ounces each)
  • 2 teaspoons steak seasoning

Directions

  • In a Dutch oven, saute the onion, green pepper, jalapeno and chipotle
  • pepper in oil until tender. Add the tomatoes, pepper sauce, sugar,
  • salt, chili powder and cumin. Bring to a boil. Reduce heat; simmer,
  • uncovered, for 30 minutes or until thickened, stirring frequently.
  • Remove from the heat; stir in cilantro and Liquid Smoke if desired.
  • Meanwhile, sprinkle steaks with steak seasoning. Grill, over medium

2 of 2

Chipotle Beef Tenderloins (continued)

Directions (continued)

  • heat for 7-8 minutes on each side or until meat reaches desired
  • doneness (for medium-rare, a thermometer should read 145°;
  • medium, 160°; well-done, 170°). Serve with sauce. Yield: 6
  • servings.
Nutritional Facts: 1 steak with 1/3 cup sauce equals 324 calories, 15 g fat (4 g saturated fat), 75 mg cholesterol, 649 mg sodium, 8 g carbohydrate, 2 g fiber, 38 g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.