Filet of Beef in Pasilla Chile Sauce:

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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