Steak Tapas
With Chipotle Sauce
Pairs with Saratoga Still Spring Water
A delicious party appetizer that showcases the richness of steak and the boldness of the chipotle sauce. This recipe pairs perfectly with Saratoga® Still Water as it will balance out the bold flavors on your palate and allow the flavors of the recipe to sing.
Ingredients
- Two 4 oz center-cut filet mignon
- As needed kosher salt and freshly cracked black pepper
- 1 tbsp vegetable oil
- 1/4 cup mayonnaise
- 1 cup sour cream
- 3 chipotle peppers in adobo sauce
- 1 clove garlic, peeled
- 1 lime, zest and juice
- 24 sesame crackers
- Garnish chives, thinly sliced
- Garnish Chive blossoms or garlic flowers (optional)
Preparation
STEP ONE
Generously season filet mignon with salt and pepper and set aside to come to room temperature, about 30 minutes. Heat vegetable oil in a large skillet set over medium-high heat. When oil is shimmering, add filet and cook to desired doneness, about 3-4 minutes per side for medium-rare. Transfer to a cutting board and allow to rest, loosely tented with aluminum foil, at least 10 minutes.
STEP TWO
Meanwhile, in the bowl of a food processor combine mayonnaise, sour cream, chipotle peppers in adobo, garlic, and lime zest and juice. Process until smooth, then season to taste with salt and pepper, transfer to a small bowl, and set aside, chilled.
STEP THREE
When ready to serve, very thinly slice steak against the grain. Divide among sesame crackers, top with a dollop of chipotle sauce, and garnish with chives and/or chive blossoms.
STEP FOUR
Note: Any extra sauce will keep, refrigerated, in an airtight container, for up to 1 week
