Filet of Beef in Pasilla Chile Sauce:
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 beef tenderloin steaks
- 2 pasilla chiles
- 6 ripe tomatoes
- 1⁄2 large white onion
- 3 cloves peeled garlic
- 1 cup chicken stock
- salt and pepper
- olive oil or peanut oil
- 2 teaspoons brown sugar
- 1⁄4 cup fresh cilantro
- 1⁄4 cup grated Cotija cheese (can use dry feta)
- avocado relish (Avocado Relish)
directions
- Toast the chiles in a dry saute pan over medium heat for 4-5 minutes.
- Cool, stem, seed and break into pieces.
- Place onion, tomato and garlic in large saute pan.
- Put under broiler until well browned/blackened-about 15 minutes.
- Cool slightly, scrape into blender or processor.
- Deglaze pan with stock and pour into blender.
- Add chiles, process until you get a coarse puree.
- Set aside.
- Salt and pepper steaks, sear in pan with a little oil until a nice crust forms.
- Remove steaks to plate.
- Pour any oil out of pan, pour in sauce and fry sauce stirring with wooden spoon.
- Once boiling, reduce to simmer, add sugar, S&P to taste and cook for 20 minutes.
- If sauce becomes too thick add a tbl or so of water.
- Can be made ahead to this point.
- Keeping the sauce at the barest simmer, add cilantro and steaks.
- Continuously spoon sauce over steaks and poach them to desired doneness.
- About 5 minutes to med rare.
- Pool sauce on plate, place steak on plate, spooning a little sauce over.
- Top steak with avocado relish and sprinkle plate with grated cheese.
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RECIPE SUBMITTED BY
Kirstin in the Couv
Portland, OR
I am living with the most wonderful boyfriend in the world in his 150 year old farmhouse. I also have a most fabulous 16-year old son! I love to cook - it's a major stress reliever for me and I thoroughly enjoy the reaction of others when they like my dishes! My other passion is sailing - BF and I plan to take off from Oregon toward the South Pacific in a couple years to live on his boat.