Chipotle grilled fillets
|Filet mignon||4 (Mignon Steaks, About 6 Ounces Each And 1 1/4 Inches Thick)|
|Salsa||1 Tablespoon (Mango Flavored)|
|Coarse salt||To Taste|
|Olive oil||1⁄4 Cup (4 tbs)|
|Canned chipotle chilies||3 Tablespoon, minced (In Adobo Sauce)|
|Lime juice||3 Tablespoon (2 Medium Limes, Freshly Squeezed)|
|Minced garlic||1 Tablespoon|
|Chopped cilantro||1⁄4 Cup (4 tbs) (Fresh)|
|Mangoes||2 , cut lengthwise around the pit into slices and then diced (Peeled)|
|Cooked and drained black beans||1 1⁄2 Cup (24 tbs) (Or Canned And Drained)|
|Diced red bell pepper||1⁄4 Cup (4 tbs)|
|Scallions||2 , sliced (Green And White Parts)|
|Jalapeno pepper||1⁄2 , minced (Seeded)|
|Minced cilantro||2 Tablespoon (Fresh)|
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. Place steaks onto hot grill. Season the steaks liberally with salt 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°F
Medium Rare - 125°F
Medium - 130°F
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.
In a medium-size bowl, combine the diced mangoes, black beans, bell pepper, scallions, jalapeno chile, cilantro, and lime juice. Season with salt.