Yield: 2 Servings 1 cup Crushed tortilla chips 1 tablespoon Vegetable oil FOR THE SAUCE: 1 Shallot, finely chopped 2 teaspoon Butter 1/2 cup Dry white wine 1 cup 15 % cream 1 teaspoon Finely chopped chipotle Peppers (see note) Read More …
Tortilla Crusted Beef Tenderloin with Smoked Jalapeno Sauce