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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine shallots, garlic, and red wine in a saucepot over medium-high heat. | 2. Reduce by 2/3, add beef stock, and bring to boil. | 3. Reduce heat and add roux a little at a time, cooking to the desired thickness. | 4. Make a small pocket in the side of each filet. | 5. Dice poblanos and mix with grated cheese. | 6. Fill pocket heavily, then pinch the side of the filet closed. | 7. Cook on grill to the desired temperature, 4 to 5 minutes for rare to medium-rare, 7 to 9 minutes for medium, 10 minutes or more for medium to well-done. | 8. Serve with mashed potatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shallot	2			230.4	53.76	8.0	0.32
garlic	1	teaspoon	chopped	4.172	0.9257	0.1781	0.013999999999999999
red wine	1	cup		-	-	-	-
beef stock	10	ounces		192.7765	21.006999999999998	7.1157	9.1002
roux				151.3	0.0	33.66	0.85
tenderloin	6			3365.28	0.0	603.8352	87.2784
poblano chile	4		roasted cleaned	151.3	0.0	33.66	0.85
monterey jack cheese	6	ounces	shredded	151.3	0.0	33.66	0.85
chipotle chile	2		smoked	151.3	0.0	33.66	0.85

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.