Chipotle Rubbed Beef Tenderloin Recipes

Steps:

• In a large skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in tomatoes, vinegar, peppers with sauce, garlic, brown sugar, bay leaves and spices. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened., Place roast in a 5-qt. slow cooker; add tomato mixture. Cook, covered, on low 8-10 hours or until meat is tender., Discard bay leaves. Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Return beef and cooking juices to slow cooker; heat through. Serve with rice. If desired, top with cheese and sour cream. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Steps:

• Mix the brown sugar, ground chipotle, paprika, mustard powder, cumin, and salt together in a bowl.

Steps:

• Preheat oven to 450 degrees. Tie roast with kitchen string in three evenly spaced places to help keep its tubular shape.
• In a small bowl, whisk together 1 tablespoon oil, the mustard, oregano, chipotle chile, chile powder, cumin, black pepper and garlic.
• In a large skillet, heat remaining 2 tablespoons oil until very hot. Season beef generously all over with salt. Place it in pan and sear bottom without moving until it forms a golden brown crust, about 3 to 4 minutes. Turn and repeat with remaining sides.
• Transfer beef to a rimmed baking sheet. Using a pastry brush, smear mustard-chile rub all over beef. Roast until a thermometer registers 115 degrees for rare and 120 for medium-rare (beef will continue to cook as it rests), 12 to 15 minutes. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 2 hours before slicing and serving.

Steps:

• Whisk cilantro, chiles, garlic, honey, lime juice, soy sauce, and cumin together in a bowl and pour into a resealable plastic bag. Add pork tenderloins, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 hours.
• Remove tenderloins from the marinade and shake off excess. Discard the remaining marinade and bring pork to room temperature, 20 to 30 minutes.
• Meanwhile, preheat an outdoor grill for high heat and lightly oil the grate.
• Grill tenderloins on the preheated grill until slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• Preheat the oven to 400 degrees F.
• Combine the paprika, sugar, salt, cumin, mustard powder, black pepper and cayenne pepper in a bowl.
• Heat a large cast-iron pan over medium-high heat, and lightly coat with canola oil. Dredge the pork tenderloin in the rub, tapping off any excess, before searing on all sides, about 3 minutes per side. Place the pan into the oven and cook to medium doneness, 8 to 10 minutes. Promptly remove from the oven and let rest at least 15 minutes.
• Serve with the Bourbon-Chipotle Sauce.
• Heat the olive oil in a medium saucepan over medium-high heat. Cook the onions until soft, and then pour in 2 cups of the bourbon and cook until reduced to a few tablespoons. Stir in the chicken stock, apple juice, brown sugar, peppercorns and chipotle, and cook until reduced by half.
• Strain through a fine mesh strainer, and then return to the pan and cook until it becomes the consistency of a sauce. Add the remaining 2 tablespoons bourbon and cook 2 minutes. Season with salt.

Steps:

• For spice rub:
• Combine all ingredients in small bowl.
• Do ahead: Can be made 2 days ahead. Store airtight at room temperature.
• For chimichurri sauce:
• Combine first 8 ingredients in blender; blend until almost smooth. Add 1/4 of parsley, 1/4 of cilantro, and 1/4 of mint; blend until incorporated. Add remaining herbs in 3 more additions, pureeing until almost smooth after each addition.
• Do ahead: Can be made 3 hours ahead. Cover; chill.
• For beef tenderloin:
• Let beef stand at room temperature 1 hour.
• Prepare barbecue (high heat). Pat beef dry with paper towels; brush with oil. Sprinkle all over with spice rub, using all of mixture (coating will be thick). Place beef on grill; sear 2 minutes on each side. Reduce heat to medium-high. Grill uncovered until instant-read thermometer inserted into thickest part of beef registers 130°F for medium-rare, moving beef to cooler part of grill as needed to prevent burning, and turning occasionally, about 40 minutes. Transfer to platter; cover loosely with foil and let rest 15 minutes. Thinly slice beef crosswise. Serve with chimichurri sauce.
• *Available at specialty foods stores and from tienda.com.

Steps:

• Combine shallots, garlic, and red wine in a saucepot over medium-high heat.
• Reduce by 2/3, add beef stock, and bring to boil.
• Reduce heat and add roux a little at a time, cooking to the desired thickness.
• Make a small pocket in the side of each filet.
• Dice poblanos and mix with grated cheese.
• Fill pocket heavily, then pinch the side of the filet closed.
• Cook on grill to the desired temperature, 4 to 5 minutes for rare to medium-rare, 7 to 9 minutes for medium, 10 minutes or more for medium to well-done.
• Serve with mashed potatoes.