Filet Mignons In Rustic Red Chile Sauce Recipes

NEW MEXICO RED CHILE SAUCE

Steps:

• Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
• Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
• Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.
• Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.

FILET MIGNONS IN RUSTIC RED CHILE SAUCE

Steps:

• 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.

RED CHILE CRUSTED FILET MIGNON WITH ANCHO CHILE MUSHROOM SAUCE

Steps:

• Heat the oil in a large saucepan over medium high heat, add the onion and garlic and cook for 3 minutes. Raise the heat to high, add the wine and cook until dry. Reduce the heat to medium, add the mushrooms, cook until lightly browned and soft, and add the stock. Raise the heat to high and bring the mixture to a boil. Reduce the heat to medium and simmer for 15 minutes.
• Whisk in the ancho puree and chipotle and cook for 5 minutes more. Add the honey and salt and pepper to taste.
• Combine all the ingredients together in a medium bowl. Brush a large saute pan or grill pan with oil and heat over high heat until almost smoking. Dredge each steak on 1 side in the pepper mixture and cook, pepper-side down for 1 minute, or until brown and crisp. Turn the meat over, reduce the heat to medium, and cook for 3 to 4 minutes more, until done to your liking.
• Serve with the Ancho Chile Mushroom Sauce.

RED CHILE CRUSTED FILET MIGNON WITH ANCHO CHILE MUSHROOM SAUCE

Steps:

• For the sauce: Heat the oil in a large saucepan over medium high heat, add the onion and garlic and cook for 3 minutes. Raise the heat to high, add the wine and cook until dry. Reduce the heat to medium, add the mushrooms, cook until lightly browned and soft, and add the stock. Raise the heat to high and bring the mixture to a boil. Reduce the heat to medium and simmer for 15 minutes. Whisk in the ancho puree and chipotle and cook for 5 minutes more. Add the honey and salt and pepper to taste.
• For the steak: Combine all the ingredients together in a medium bowl. Brush a large saute pan or grill pan with oil and heat over high heat until almost smoking. Dredge each steak on 1 side in the pepper mixture and cook, pepper-side down for 1 minute, or until brown and crisp. Turn the meat over, reduce the heat to medium, and cook for 3 to 4 minutes more, until done to your liking. Serve with the Ancho Chile Mushroom Sauce.

RED CHILE FILET MIGNON WITH WILD MUSHROOM SAUCE

Steps:

• To make the Ancho puree: Place the anchos in a bowl and pour the boiling water over them. Let stand for at least 30 minutes. Drain well, remove the seeds and stems and place in a food processor with the garlic and cilantro. Process to a puree. May be made up to 2 days ahead and refrigerated, covered.
• To make the Mushroom Sauce: In a large saucepan over medium heat, melt the butter and sweat the onion and garlic for about 3 minutes. Raise the heat to high, add the wine and boil 10 minutes, until reduced to dry. Reduce the heat to medium, add the mushrooms, cook until soft, add the stock. Raise the heat to high and bring the mixture to a boil. Reduce the heat to medium and simmer for 15 minutes.Whisk in the ancho puree and cook for 5 minutes. Add the honey and salt and pepper to taste. Keep hot in a double boiler until ready to serve. May be made up to 2 days ahead and refrigerated.
• For the steaks: Preheat the oven to 300. Preheat a grill to medium hot.
• Spread out the chiles on a baking sheet and roast for about 1 minute. Remove the seeds and stems, place the flesh in a food processor and chop coarsely. Add the coarsely ground pepper to taste. Place mixture in a pie pan.
• Dredge each steak on both sides with the pepper mixture and grill until done to your liking.
• Serve each steak with some sauce spooned on top.