New Mexican Filet Mignon with Sizzling Chipotle Sauce

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For those of you brave enough to give this a try, let me further put out a warning – your kitchen is going to become a disaster area – this dish creates a major mess. If you are like me, you’ll want to serve these awesome steaks alongside some delicious from-scratch Black Beans and if possible a big helping of Sopapillas, all of which will amplify the mess. (You could skip some of the mess by frying up some canned black beans and serving a chaser of Mango Sorbet). Mess aside, the end result is so worth the effort. This recipe will feed 8, with plenty of sauce left over for other uses (maybe smothered chicken or to use in a crock-pot recipe with chunks of pork). If cooking for less, don’t scrimp on the sauce – just plan on more leftover for other uses. You could even freeze the sauce for later use.

New Mexican Filet Mignon with Sizzling Chipotle Sauce
Ingredients – Chipotle Sauce
1/4 cup Vegetable Oil
2 small cans Chipotle Chilies in Adobo Sauce
1 tablespoon Chile Ancho
1 White onions, quarter
4 Garlic cloves, peeled
Kosher Salt to taste
3 Small Cans Tomatillos
1/2 cup Chopped Cilantro
1/2 cup Beef Stock

PeppersHeat vegetable oil in frying pan. Add onions seasoned with Chile Ancho. Fry briefly, until onions become somewhat tender. While onions are frying, place canned Tomatillos in boiling water and boil briefly, about 2-3 minutes. Remove Tomatillos from water using a slotted spoon. Add to pan with onions. Continue to cook until everything is tender, about 10-15 minutes.

Blender sauceRemove from heat, pour mixture into a blender. Add cilantro and blend. (This can be done several hours ahead. Cover and keep at room temperature until ready to use).

Transfer sauce to a saucepan, add beef stock and simmer over low heat for 40 minutes. If sauce becomes too thick, add a little more beef stock. Taste and adjust seasoning. Keep warm and prepare steaks.

Ingredients – Filet Mignon
2 Tablespoons butter
1/4 cup Olive oil
8 beef filets (Filet Mignon) 5-6 oz each
Salt to taste
8 corn tortillas, 4-inch diameter; fried in oil
8 slices Monterey Jack cheese, 3 oz each

Remove steaks from refrigerator. Season with salt and set aside on the counter to rest.

SteaksHeat a heavy, dry frying pan for over low heat for 25 minutes. (Cast Iron skillet works nicely). Once skillet is hot, add a little butter and oil. Allow oil and butter to heat about 2-3 minutes. Without over crowding the pan, place steaks in the skillet to sear well. (If necessary, sear steaks in two batches). Cook filets for 3-4 minutes per side, turning once. Remove from skillet and keep warm. Repeat with remaining filets. Steaks 2Remove second batch of filets and keep warm.

To now empty skillet add about 1/2 of the sauce. Return filets to skillet and coat with sauce. Heat for about 5-8 minutes.

Place tortillas on a baking sheet. Place a steak on each tortilla. Top with cheese and pop under the broiler until cheese melts.

To serve: Generously ladle sauce from the pan onto plates. Top with tortilla and steak. If desired, ladle additional sauce over steak. Garnish with cilantro or parsley, if desired, and serve.

Steaks 3
If desires, steak can be served “naked” – skip the cheese, ladle on the sauce as serve. Caution – this style of serving will be even hotter as the creamy Jack Cheese helps take some of the edge off.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.