A Different Take on Filet Mignon

Today is National Filet Mignon Day. Typically when we think Filet Mignon, we think fancy steak house where the Mignon is served with a perfectly executed Béarnaise Sauce or a Road House type steak joint with a Mignon wrapped in bacon.

What we don’t think about is a New Mexican Style Filet Mignon. The first time Hubby and I traveled to New Mexico, we fell madly, passionately in love with New Mexican Cuisine. It’s not Mexican or Tex-Mex. There are peppers that can only be grown in New Mexico. Theirs is a heat palate all its own. New Mexico is the only place we’ve been that Sopapillas are served with the meal. What’s a Sopapilla? It’s a pillow of fried dough that you break open and fill with honey. The honey takes the edge off the heat.

This year for National Filet Mignon Day, I thought we’d serve up an amazing steak from the past, complete with refried beans and Sopapillas. And who could say no to a pitcher of Margaritas? Enjoy!

Filet Mignon the New Mexican Way
Sizzling New Mexican Filet Mignon
Refried Black Beans
Sopapillas

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New Mexican Filet Mignon with Sizzling Chipotle Sauce
Chipotle Sauce
1 White Onions
1 tablespoon Chile Ancho
4 Garlic Cloves
1/2 cup Cilantro
1/4 cup Vegetable Oil
3 small cans Tomatillos
2 small cans Chipotle Chilies in Adobo Sauce
Kosher Salt to taste
1/2 cup Beef Stock

Peel onion, cut into quarters, season with Chile Ancho Pepper. Peel garlic, leave whole and set aside. Chop cilantro including stems, set aside

Heat oil in a frying pan. Add seasoned onions to the skillet. Fry onions briefly, until they become somewhat tender. While the onions are cooking, bring a pot of water to a boil. Blanch the Tomatillos in the boiling water for about 2 minutes. Remove Tomatillos fro the water using a slotted spoon, add to the pan with the onions. Continue to cook until everything is tender, another 10 minutes or so.

Remove onion mixture from heat; pour into a blender. Add cilantro and chipotle chilies in adobo sauce. Season with salt. Blend until smooth.

Note: This can be done several hours ahead of time. Cover and hold at room temperature until ready to continue.

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

Filet Mignon
6 (6 oz) Filet Mignon
Salt to taste
2 tablespoons Butter
1/4 cup Olive Oil
6 small Corn Tortillas
Oil for frying
6 slices Monterey Jack Cheese

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

Heat 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 minutes. Without over crowding the pan, place steaks in the skillet to sear well. (If necessary, sear steaks in two batches). Cook filets for about 3-1/2 minutes per side, turning only once. Remove from skillet and keep warm. Repeat with remaining filets. 

Remove 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 6 minutes.

While the steaks simmer in the sauce, place a little oil in a small skillet to warm. Fry tortillas, drain on paper towels and set aside until ready to use.

Once the steaks are finished, place the fried 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 and serve.

Frijoles Negros Refritos (Refried Black Beans)
2 cans Whole Black Beans (Bush’s is good)
2 tablespoons Ground Cumin
1 tablespoon Cayenne Pepper
1 tablespoon Bacon Drippings

Drain most of the liquid from the black beans and empty cans into your blender. Season with cumin and cayenne pepper. Blend on puree setting until most of the beans are smashed. Some lumps are a good thing for a little texture. Taste and adjust seasoning as needed.

Melt bacon drippings in a skillet. Stir in seasoned beans. Fry over medium heat until bubbly.

Place beans in a serving dish. If desired, garnish with a little cilantro and Mexican Cheese such as Cotija or enjoy “naked”.

Serve and enjoy.

Sopapillas
1 cup Flour
1-1/2 teaspoons Baking Powder
1/4 teaspoon Salt
1 tablespoon Lard
1/3 cup warm Water
Oil for Deep Frying
Powdered Sugar for dusting
Honey for serving

In the bowl of a food processor fitted with a blade, combine flour, baking powder and salt. Cut in the lard until the mixture resembles fine crumbs. Empty into a mixing bowl. Gradually add warm water, toss with a fork to blend until a loose ball forms. The dough should still be crumbly.

On a lightly floured surface, knead the dough for a full 3 minutes or until smooth. Cover and let rest for 10 minutes. Roll dough out into a 12-inch by 10-inch rectangle. Cut into 12 square shapes with a sharp knife or 12 circles with a biscuit cutter.

In a deep-fat fryer or deep pan, heat 2-inches of oil to 375-degrees. Fry Sopapillas for about 90 seconds on each side. Drain o paper towels; keep warm.

Just before serving, dust with powdered sugar. Serve honey at the table to fill the pastries once opened.

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How sweet to my taste is your promise!