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

Source: Diabetic Living Magazine


Recipe Summary

20 mins
35 mins


Chipotle Sweet Potatoes:
Petite Tenderloins:
Cilantro Chimichurri:


Instructions Checklist
  • 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 degrees 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.

Nutrition Facts

1 4-ounce steak, 1/2 cup sweet potatoes, and 2 tablespoons sauce each
315 calories; protein 22g; carbohydrates 23.8g; dietary fiber 3.6g; sugars 4.8g; fat 14.2g; saturated fat 3.7g; cholesterol 59mg; vitamin a iu 16743.8IU; vitamin c 4.3mg; folate 26.8mcg; calcium 61.8mg; iron 2.3mg; magnesium 50.9mg; potassium 728.1mg; sodium 313.4mg.

3 lean protein, 1 1/2 fat, 1 1/2 starch