- 12 ounces Asadero cheese
- 12 ounce Muenster cheese
- 6 8-oz beef tenderloin steaks
- 3 tablespoons butter
- Chopped cilantro for garnish, optional
- Chipotle Sauce
- 15 Roma tomatoes
- 3 medium onions, sliced 1/2" thick
- 3 tablespoons garlic, minced
- 2 teaspoons dried oregano
- 2 cups cilantro, chopped
- 3 limes, juice of
- 5 chipotle chilies in adobo, canned
- salt and pepper, to taste
1. Prepare the Chipotle Sauce in advance. 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.
2. 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 Cotija, and garnish with the cilantro.
3. Chipotle Sauce
4. 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 from the canned chilies.
Interesting take on a filet mignon. The cheese is light and the sauce is tangy.
Grilled Beef Tenderloin w/ Chipotle Sauce & Asadero Cheese. To import, drag image to your MacGourmet recipe box.