Whether you're looking for a recipe to impress your guests or you just want to enjoy a delicious dinner with your family, Chipotle Glazed Beef Tenderloin is what you've been looking for.
A mix of smoked chipotle peppers and a tartness and sweetness of balsamic vinegar with a hint of a treacle is what makes this glaze perfect for the beef tenderloin.
Ingredients
Serves: –+
- Beef tenderloin 800 gr
- Chipotle powder (1/4 tsp) 1.23 ml
- Salt and pepper
- Butter (1/2 tbsp) 7.4 ml
- Olive oil (1/2 tbsp) 7.4 ml
- Chopped onion (2 tbsp) 30 ml
- Ground garlic 1 clove
- Sherry (1/4 cup) 60 ml
- Balsamic vinegar (2 tbsp) 30 ml
- Finely chopped pickled Chipotle pepper 1 piece
- Water (1/4 cup) 60 ml
- Tomato paste (1 tbsp) 15 ml
- Worcestershire sauce (1 tsp) 5 ml
- Treacle (1 tbsp) 15 ml
- Seed oil (1 tbsp) 15 ml
- Chopped coriander for garnishing
Method
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Preheat a water bath to 52ºC (125°F). Take the beef tenderloin and season it with chipotle powder, salt and pepper. Then put it in a sous vide bag and seal. Immerse in the preheated water for 40 minutes.
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While the steaks are cooking, make the glaze. Preheat a pan over a medium heat adding butter and olive oil. Add the onion and sear until softened. Then add the garlic and sear more for a minute. Pour the sherry in and bring to a boil. Lower the heat and simmer until the sherry evaporates. -
Next, add balsamic vinegar and cook until glazed. Add the pickled chipotle, water, tomato paste, Worcestershire sauce and treacle to the pan. Bring to a boil and cook until thickened. Remove the glaze from the heat and chill it to a room temperature. -
When the tenderloin is done, pull out the steaks from the bag and pat them dry with paper towels. Preheat the vegetable oil in a frying pan over a high heat until lightly smoky and fry the tenderloin for a minute for each side. -
Take the meat out from the pan and place on a plate. Top each steak with the Chipotle glaze. Garnish this dish with chopped coriander and serve immediately.
