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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.