Tenderloin Steaks with Woodland Mushrooms and Chipotle Cream - Rick Bayless

Name: Tenderloin Steaks with Woodland Mushrooms and Chipotle Cream - Rick Bayless
Ingredients: 6 6-ounce filet mignon steaks, tied around the middle with butcher string; 2 garlic cloves, peeled and crushed through a garlic press; 3 chipotle chiles en adobo, seeded and finely chopped; 3 tablespoons adobo sauce; 1/4 cup freshly squeezed lime juice (approximately 1 1/2 limes); 3 tablespoons agave syrup or honey; Salt; 4 tablespoons extra virgin olive oil (divided use); 3 shallots, thinly sliced (about 3 ounces); 1 pound woodland mushrooms, stemmed and thinly sliced (we like a mixture of shiitake and oyster); 2/3 cup Mexican crema, heavy cream or creme fraiche

www.rickbayless.com

Tenderloin Steaks with Woodland Mushrooms and Chipotle Cream – Perfect for a memorable dinner party, offering rich flavors and a must-try culinary experience.

View Original

Share this recipe:

Ingredients

6 6-ounce filet mignon steaks, tied around the middle with butcher string
2 garlic cloves, peeled and crushed through a garlic press
3 chipotle chiles en adobo, seeded and finely chopped
3 tablespoons adobo sauce
1/4 cup freshly squeezed lime juice (approximately 1 1/2 limes)
3 tablespoons agave syrup or honey
Salt
4 tablespoons extra virgin olive oil (divided use)
3 shallots, thinly sliced (about 3 ounces)
1 pound woodland mushrooms, stemmed and thinly sliced (we like a mixture of shiitake and oyster)
2/3 cup Mexican crema, heavy cream or creme fraiche