This past spring, the American Heart Association granted three cuts of beef their “Heart Check Mark” designation of Extra Lean. They have less fat and unsaturated fat than a boneless, skinless chicken thigh. One of these cuts is the “top sirloin filet”.
I had already tried the top sirloin petite roast and was thrilled with how close it was to a beef tenderloin roast but with way less fat and almost half the cost. So I was excited to try the filet.
Mock Filet Mignon with Roasted Green Chile Cream Sauce
Source: Nibble Me This
- 2 eight ounce top sirloin filet (substitute real filet mignon if you can’t find sirloin filet)
- 1 tsp kosher salt
- 1/2 tsp black pepper, coarsely ground
- 1/2 tsp garlic powder
For the cream sauce
- 1 ea jalapeno
- 1 cup heavy cream
- 1 Tbsp cilantro, finely chopped
- 1/2 tsp kosher salt
- 1/4 tsp paprika
- 1/4 tsp black pepper
- Preheat grill to 450f (medium high heat).
- Roast jalapeno over grill until blackened on all sides. Place in a zip top bag or a bowl covered with plastic wrap for 5 minutes. Split open, scrape out seeds and then scrape off most of the charred skin. Finely dice the pepper.
- In a medium sauce pan, simmer the cream over medium heat until the volume is reduced by half (about 5 minutes once simmering).
- Stir in the jalapeno, and remaining ingredients.
- Season the steaks with the salt, pepper and garlic.
- Grill the steak 4-5 minutes per side, or until they reach an internal temperature of 127-130f for medium rare.
- Rest steaks for 10 minutes.
- Ladle 1/4 cup of the roasted green chili cream sauce onto a plate and top with a grilled filet. Repeat.
- The taste was excellent but the texture wasn’t as tender as a tenderloin filet (filet mignon). I was surprised because the roast I had tried was every bit as tender as a beef tenderloin.
Disclaimer: I received no compensation for this post and paid full price for all products mentioned.