Nutrition per serving may change if servings are adjusted.
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)
2 (4 ounce) beef filet mignon steaks, about 1-inch thick
1½ teaspoons olive oil
½ cup finely chopped fresh cilantro
2 teaspoons red wine vinegar
1 teaspoon olive oil
1 clove garlic, minced
⅛ teaspoon salt
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.
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.
Prepare Cilantro Chimichurri: In a small bowl, combine cilantro, vinegar, olive oil, minced garlic, and salt.
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.