Petite Tenderloin with Chipotle Sweet Potatoes and Cilantro Chimichurri

Petite Tenderloin with Chipotle Sweet Potatoes and Cilantro Chimichurri

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From: Diabetic Living Magazine

Perfect beef tenderloin filets are served with chipotle-infused sweet potatoes and topped with a cilantro dressing in this special meal for two.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • Chipotle Sweet Potatoes:
  • 1 (8 ounce) sweet potato, peeled and cubed
  • 1 tablespoon light butter
  • 1 to 2 teaspoons finely chopped canned chipotle chile peppers in adobo sauce (see Tip)
  • Petite Tenderloins:
  • 2 (4 ounce) beef filet mignon steaks, about 1-inch thick
  • 1½ teaspoons olive oil
  • Cilantro Chimichurri:
  • ½ cup finely chopped fresh cilantro
  • 2 teaspoons red wine vinegar
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • ⅛ teaspoon salt


  • Prep

  • Ready In

  1. Prepare Chipotle Sweet Potatoes: In a covered medium saucepan, cook sweet potato in a large amount of boiling water 15 to 20 minutes or until tender; drain well. Mash with a potato masher or beat with an electric mixer on low speed until smooth. Stir in light butter and chile peppers until well mixed.
  2. Meanwhile, prepare Petite Tenderloins: Trim any fat from steaks. Heat a large skillet over medium-high heat. Add oil; reduce heat to medium. Cook steaks 10 to 13 minutes or until medium rare (145°F), turning once. Transfer steaks to a platter. Cover with foil; let stand 5 minutes.
  3. Prepare Cilantro Chimichurri: In a small bowl, combine cilantro, vinegar, olive oil, minced garlic, and salt.
  4. Serve steak with sweet potatoes. Top with the Cilantro Chimichurri.
  • Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition information

  • Serving size: 1 4-ounce steak, ½ cup sweet potatoes, and 2 tablespoons sauce each
  • Per serving: 315 calories; 14 g fat(4 g sat); 4 g fiber; 24 g carbohydrates; 22 g protein; 27 mcg folate; 59 mg cholesterol; 5 g sugars; 16,744 IU vitamin A; 4 mg vitamin C; 62 mg calcium; 2 mg iron; 313 mg sodium; 728 mg potassium
  • Nutrition Bonus: Vitamin A (335% daily value)
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 1½ fat, 1½ starch

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