I didn't use the Hormel meat - just grilled new york strip with lots of black pepper. I added cilantro and some plain yogurt to the sauce. I did have to thin the sauce a little with some chicken stock but otherwise - really outstanding recipe. Made my own mashed potatoes and it was super filling and delicious.
Grilled Beef with Mashed Potatoes and Chipotle Cream
Yield: Makes 4 servings
- 2 to 3 chipotle peppers in adobo sauce
- 1/2 cup mayonnaise
- 1/3 cup honey
- 1 pound HORMEL Always Tender Peppercorn Beef Filet of Sirloin
- 1/2 (22-ounce) package frozen mashed potatoes
- Salt and pepper to taste
- TIP: Spicy chipotle peppers can be found in the Mexican foods section of larger grocery stores.
- Remove about half of seeds from peppers, if desired. Purée or mince peppers. Stir together peppers, mayonnaise, and honey until blended.
- Grill beef, covered with grill lid, over medium-high heat 8 to 10 minutes, basting with 1 tablespoon chipotle pepper mixture. Turn beef, and grill 8 to 10 more minutes or until a meat thermometer inserted into thickest portion registers 140º, basting with 1 tablespoon chipotle pepper mixture.
- Remove beef to a cutting board, and let stand 8 minutes before slicing.
- Microwave mashed potatoes according to package directions, stirring in 3 tablespoons chipotle mixture last 3 minutes of cooking. Stir in salt and pepper to taste. Spoon potatoes in center of a serving platter. Arrange beef slices around potatoes. Drizzle potatoes and beef with remaining chipotle pepper mixture.
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