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Prep 40 mins
Cook 40 mins
I adopted this recipe after Mean Chef (IHHDRO) left the site. I have not yet prepared it, but will add input when I have a chance.
- 6 (6 ounce) filet mignon
- salt and pepper, for each filet
- 1 tablespoon olive oil
Rustic Red Chile Sauce
- 2 ancho chilies (approx. 1 oz.)
- 6 large allspice berries
- 12 cumin seeds
- 1⁄4 teaspoon dried oregano
- 2 tablespoons butter
- 1⁄2 cup raisins
- 4 garlic cloves, peeled
- 1⁄2 white onion, roughly chopped
- 1 white corn tortilla, cut into eights
- 3 cups chicken stock (or water)
- 1 tablespoon fresh tarragon leaf
- 1 teaspoon salt
- 1⁄4 cup pumpkin seeds, hulled
- 1⁄4 cup pecan pieces
- 1 ounce bittersweet chocolate
- 1 large avocado, peeled, seeded and cut into 12 slices
- 18 fresh cilantro stems
- Searing the Filets of Beef: Lightly season the filets with salt and pepper.
- Heat the oil in a deep sauté pan (approx. 10" to 12" wide by 3" deep) until very hot.
- Sear the filets quickly on each side leaving the filets very rare.
- Do not over crowd the skillet.
- Transfer the seared filets to a plate and reserve.
- With a paper towel, wipe the sauté pan clean of any excess oil and use the skillet for the next step.
- Toasting the Ancho Chiles: Heat the skillet over medium heat.
- Add the Ancho chiles and lightly toast, turning frequently.
- The chiles are done when they become aromatic and have puffed slightly.
- Caution- do not allow to burn.
- Remove the chile and allow to cool.
- Remove and discard the stems and seeds.
- Tear the chiles into small pieces and reserve.
- Toasting the Allspice Berries, Cumin and Oregano: In the same sauté pan as used above, add the allspice berries and cumin seeds and lightly toast.
- Then add the oregano and quickly toast.
- Sauté the Raisins: Add the butter to the sauté pan with the spices and heat until sizzling.
- Add the raisins and stir to lightly sauté.
- Remove and reserve approximately 2 tablespoons of raisins for garnish.
- Add the Onions, Garlic and Tortillas: Add the chopped onions, garlic cloves and tortilla pieces to the skillet and sauté until nicely browned and aromatic.
- Stir frequently.
- Add the Chicken Stock: Carefully add the chicken stock and bring the liquid to a boil.
- Add the Tarragon leaves and salt and then simmer for 15 minutes.
- Remove from the heat and allow to cool for 15 minutes or more before pureeing.
- Toast the Pumpkin Seeds and Pecan Pieces: In a second skillet over medium heat, add the pumpkin seeds and toast while stirring until the seeds puff and pop.
- Remove the pumpkin seeds and reserve.
- Similarly, toast the pecan pieces until light toasted.
- Remove and reserve.
- Pureeing the Sauce: When the simmered ingredients have cooled sufficiently to safely puree, transfer the ingredients and the liquid to a blender.
- Add the pumpkin seeds and pecans (but reserve approximately 1 tablespoons of each for garnish).
- Puree the sauce until smooth.
- Finishing the Sauce and the Filets of Beef: Transfer the puree back to the same deep sauté pan.
- Bring the sauce to a simmer.
- Add the chocolate and stir until well mixed.
- If the sauce appears a little thick, add a little water to thin.
- Return the filets to the sauce.
- Spoon some sauce over each filet.
- Slowly cook the filets in the barely simmering sauce for approximately 5 minutes or until desired doneness.
- Turn the filets over approximately half way through the cooking.
- To Serve: Place a filet in the center of each dinner plate.
- Spoon some of the chile sauce over each filet.
- Distribute some of the reserved raisins, pumpkin seeds and pecans around each filet.
- Place 2 avocado slices on top of each filet and garnish with cilantro sprigs.
Love the sauce! It is not essential to use filet mignon, any preferred cut of steak would do just as well.