Filet Mignon with Chipotle-Lime Sauce
Filet Mignon topped with a chipotle lime sauce and served with cilantro lime rice.
Equipment
- A ThermoMaven meat thermometer
Ingredients
- 4 filet mignon steaks
- 1 tbsp. vegetable oil
- ½ tsp. seasoned salt
- 1 tbsp. unsalted butter
- ½ cup minced onions
- ¼ cup minced chipotle peppers in adobo sauce
- 2 tsp. flour
- 1 cup chicken stock
- 6 tbsp. cold unsalted butter
- 6 tbsp. each fresh lime juice and minced cilantro
- 2 tsp. lime zest
For the Cilantro Lime Rice:
- 1 cup long grain white rice
- ½ tsp. kosher salt
- 1 tbsp. each unsalted butter and lime juice
- 2 tbsp. minced cilantro
- 1 tsp. lime zest
Instructions
- Begin by making the Cilantro Lime Rice: In a three-quart saucepan, on medium heat, bring half a cup of water to a boil. Add the rice and salt. Cover and simmer 16 minutes. Then, remove the pot from the heat and let it sit covered for ten minutes. Then, stir in the rest of the ingredients.
- Season the steaks with the seasoned salt and brush them with the oil.
- In a cast iron skillet, on medium high heat, cook the filets until they reach a temperature of 145 degrees for medium rare.
- While the steak cooks, make the Chipotle-Lime Sauce. In a medium skillet, melt one tablespoon of butter on low heat. Add the onions and cook until soft, about five minutes. Add the chipotles and flour. Stir and cook for one minute. Add the stock and bring it to a simmer. Remove the skillet form the heat and stir in the butter one tablespoon at a time. Once one tablespoon melts you can add the next one. Finally, stir in the lime juice, zest, and cilantro.
- Slice the cooked steak and serve it on the rice and topped with the sauce.
Nutrition
Calories: 540kcal
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