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Red Chile Crusted Filet Mignon With Ancho Chile Mushroom Sau
Ingredients
- 2 Tbsp. extra virgin olive oil
- 1/2 med red onion finely diced
- 1 Tbsp. finely-minced garlic
- 2 c. red wine
- 1/2 lb shiitake mushrooms stems removed, and
- caps sliced 1/4" thick
- 1/2 lb crimini mushrooms stems removed, and
- caps sliced 1/4" thick
- 1/2 lb portobello mushrooms stems removed, and
- caps slice 1/4" thick
- 3 c. chicken stock
- 1/2 c. ancho puree
- 2 Tbsp. chipotle puree
- 2 Tbsp. honey
- Salt to taste
- Freshly-grnd black pepper to taste
- 2 Tbsp. New Mexico red chile pwdr
- 1/4 tsp chile de arbol pwdr
- 1/2 tsp pasilla chile pwdr
- 1 Tbsp. cracked black peppercorns
- 1 Tbsp. brown sugar
- Kosher salt to taste
- 4 x beef filet mignons, 1" to 1 1/2" thick
Directions
- Ancho Chile Mushroom Sauce: Heat the oil in a large saucepan over medium high heat, add in the onion and garlic and cook for 3 min. Raise the heat to high, add in the wine and cook till dry.
- Reduce the heat to medium, add in the mushrooms, cook till lightly browned and soft, and add in the stock. Raise the heat to high and bring the mix to a boil. Reduce the heat to medium and simmer for 15 min.
- Whisk in the ancho puree and chipotle and cook for 5 min more. Add in the honey and salt and pepper to taste.
- Red Chile Crusted Steak: Combine all the ingredients together in a medium bowl. Brush a large saute/fry pan or possibly grill pan with oil and heat over high heat till almost smoking.
- Dredge each steak on 1 side in the pepper mix and cook, pepper-side down for 1 minute, or possibly till brown and crisp. Turn the meat over, reduce the heat to medium, and cook for 3 to 4 min more, till done to your liking.
- Serve with the Ancho Chile Mushroom Sauce.
- This recipe yields 4 servings.
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