Chipotle Grilled Filets, How To Cook The Perfect Steak, Filet Mignon Steak Recipes, Beef Recipe, Steak Recipes

Chipotle Grilled Filet Mignon Steaks
How To Make Chipotle Filet Mignon Steaks - How To Cook The Perfect Steak

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More delicious Steak Recipes:

Cooking the Perfect Steak - Learn how to cook the perfect steak.

Beef Tenderloin Steaks Stuffed with Morels

Cabernet-Cherry Filet Mignon

Cabernet Filet Mignon

Chipotle Grilled Filet Mignon

Grilled Beef Tenderloin in Cabernet Sauce

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Steak Diane

Chipotle Grilled Filets

This spicy-marinated steak is excellent paired with the delicious and cooling Mango Salsa. Recipe and photo provided by the cookbook Let’s Grill by Frederick J. Simon and John Harrison.

Check out all of Linda's Beef Recipes using various cuts of beef, and Cooking the Perfect Steak.

Don't forget to check out my Easy Summer Grilled Chipotle Filet Dinner Menu which includes this Chipotle Grilled Filets.

Chipotle Grilled Filet Mignon Steaks

Chipotle Marinade (see recipe below)
4 filet mignon steaks (about 6 ounces each and 1¼ inches thick)
Mango Salsa (see recipe below)
Coarse Salt

Prepare Chipotle Marinade. In a non-reactive baking dish or a resealable plastic bag, add the steaks and the Chipotle Marinade. Refrigerate 3 to 4 hours or overnight. Meanwhile, prepare the Mango Salsa.

Remove steaks from refrigeration 1 hour before cooking and wipe excess marinade off the steaks. When you are ready to grill, preheat barbecue grill.

Do not salt your steaks just before cooking. Salt bring moisture (water) to the surface of the steak, and the water sits on the surface as you cook the steak. Thus, you are again basically steaming the steak. I know that some people do salt their steaks before cooking, but trust me and don't salt - the result will be juicy, delicious steaks to serve your family and guests! Salt after the steak is cooked to your liking, has rested the required time, and just before serving.

Place steaks onto hot grill and grill to the desired degree of doneness, about 3 to 4 minutes on each side for medium rare. Use a meat thermometer to test for doneness:

Rare - 120 degrees F
Medium Rare - 125 degrees F
Medium - 130 degrees F

What constitutes rare and medium-rare cooked meat? To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do), rare begins at 120 degrees and starts to become medium rare at 125 or 130 degrees. To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.

This is the type of thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen 5 Thermometer (show in the photo on the right). Originally designed for professional users, this super-fast thermometer is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen 5 Thermometer

When the steaks are crusty-charred and done to your liking, remove from the grill and let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Serve steaks with prepared Mango Salsa.

Makes 4 servings.

Chipotle Marinade:
1/4 cup olive oil
3 tablespoons canned chipotle chiles in adobo sauce, finely minced*
3 tablespoons freshly-squeezed lime juice (2 medium limes)
1 tablespoon honey
1 tablespoon minced garlic
1/4 cup chopped fresh cilantro leaves
Pinch of salt

* Chipotle chiles - dried, smoked jalapenos - can be purchased dried or canned in a spicy adobo sauce. Since dried chiles need to be rehydrated for 20 minutes in warm water, I prefer the convenience of canned-and the adobo sauce is extremely flavorful.

Place the olive oil, chipotle chiles, lime juice, honey, garlic, cilantro, and salt in a blender; puree until smooth.

Mango Salsa:
2 mangoes, peeled and cut lengthwise around the pit into slices and then diced
1 1/2 cups cooked and drained black beans (or canned and drained)
1/4 cup diced red bell pepper
2 scallions, sliced
1/2 jalapeno chile pepper, seeded and minced (or to taste)
1 to 2 tablespoons minced fresh cilantro leaves
Juice of 1 fresh-squeezed lime
Salt to taste

In a medium-size bowl, combine the diced mangoes, black beans, bell pepper, scallions, jalapeno chile, cilantro, and lime juice. Season with salt.