Chipotle Grilled Filets

by Jana Harvey on April 13, 2011

A dry, medium-bodied Zinfandel, such as our Mountain Selection Zinfandel, pairs nicely with the exotic flavors in this gourmet dish.

1/4 cup olive oil
3 tbsp canned chipotle chiles in adobo sauce
3 tbsp freshly squeezed lime juice (about 2 medium limes)
1 tbsp honey
1 tbsp grilled garlic
1/4 cup chopped fresh cilantro leaves
Pinch of salt
4 filet mignon steaks (about 6 oz each and 1 1/4 inches thick)

2 mangoes, peeled and cut lengthwise around the pit into slices
1 1/2 cups cooked and drained black beans (or canned and drained)
1/4 cup diced red bell pepper
2 scallions, green and white parts, sliced
1/2 jalapeño chile, seeded and minced
1/2 tbsp minced fresh cilantro leaves
1 tbsp freshly squeezed lime juice (1/2 large lime)
Salt to taste

Place the oil, chiles, lime juice, honey, garlic, cilantro and salt in a blender or food processor and puree until smooth. Transfer to a nonreactive (i.e. glass) baking dish and add the steaks. Let marinate at room temperature for 30 minutes.

Meanwhile, to prepare the salsa, grill the mango slices over direct medium heat for 5 minutes. A grilling basket is helpful, or set the slices at 90 degrees to the grilling rack. Remove, dice and transfer to a mixing bowl. Add the beans, bell pepper, scallions, chile, cilantro and lime juice. Season with salt.

Remove the steaks from the marinade and grill over direct medium-high heat for 4-5 minutes for medium-rare, 6 minutes for medium or to the desired doneness. Serve with salsa.

Let’s Grill by Frederick J. Simon and John Harrison

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