Red Chile Crusted Filet Mignon With Ancho Chile Mushroom Sauce Recipes

FILET MIGNON WITH RED WINE SAUCE

Steps:

• In a large saucepan, saute onion in 1 tablespoon butter until tender. Add garlic, 1/4 teaspoon salt and oregano; cook and stir 1 minute. Add tomato paste; cook and stir 2 minutes longer., Gradually whisk in wine. Bring to a boil. Reduce heat; simmer until reduced by half. Strain sauce and return to pan. Gradually stir in remaining butter until melted. Add 1/4 teaspoon pepper. Remove from the heat; keep warm., Sprinkle steaks with remaining salt and pepper. Drizzle with oil. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cover and let stand for 3-5 minutes. Serve with wine sauce.

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.

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 CRUSTED FILET MIGNON WITH ANCHO CHILE MUSHROOM SAUCE

Steps:

• Ancho Chile Mushroom Sauce Heat the oil m 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 beat to medium and simmer for 15 minutes. Wisk in the ancho and chipotle paste and cook for 5 minutes more. Add the honey and salt and pepper to taste. Red Chile Crusted Steak Combine all the ingredients together in a medium bowl. Brush a large sauté 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. Chile Pastes This recipe is for guajillo paste but the method will work for most any chile including ancho chiles. Make the recipe ahead of time and store refrigerated or it can be frozen as well.

FILET MIGNON WITH MUSHROOM-CABERNET GRAVY

Steps:

• Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle the filets with salt and pepper, gently place them into the hot skillet, and sear until well-browned on each side, about 2 minutes per side. Remove the steaks to a platter, tent with aluminum foil, and keep warm.
• Turn the heat down to medium, and melt the butter. Cook and stir the shallot and mushrooms in the butter until the mushrooms begin to give off their liquid and the shallots are translucent, about 5 minutes. Stir in the wine, beef broth, and thyme, and simmer the sauce until it begins to reduce, 6 to 10 minutes. Return the steaks to the sauce, and simmer briefly until they start to become firm and are reddish-pink and juicy in the center, about 2 to 4 minutes per side (for medium-rare.) An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to serving dishes.
• In a small bowl, stir the cornstarch and water until it forms a smooth paste. Stir the cornstarch mixture into the pan sauce, and cook and stir until thickened, about 30 seconds. Top each serving with mushroom-wine sauce to serve.

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.

COFFEE RUBBED FILET MIGNON WITH ANCHO MUSHROOM SAUCE

Steps:

• 1. Combine all spices in a bowl. 2. Season one side of each filet with a heaping tablespoon of the rub. Heat the oil in a large sauté pan over high heat until smoking. Place the filet in the pan, rub-side down and cook until a crust has formed, 2 minutes. Turn the steak over, reduce heat to medium and continue cooking to medium-rare doneness, about 6-7 minutes. Remove from the pan and let rest 5 minutes before serving. For the Sauce: 1. Place chicken stock in a medium saucepan over high heat and cook until reduced to 2 cups. 2. Heat oil in a large sauté pan over high heat. Add the mushrooms, shallot and garlic and cook until the mushrooms are golden brown and liquid has evaporated. 3. Whisk the ancho puree into the reduced chicken stock then add to the pan with the mushrooms. Bring to a boil and cook until the sauce is reduced by half, stirring occasionally, approximately 15-20 minutes. Season with honey, salt and pepper then fold in the cilantro or parsley. Ladle sauce onto plates and top with steak and drizzle with smoked red pepper sauce and sprinkle with chopped chives. * Ancho puree - soak 3 ancho chiles in boiling water for 30 minutes. Remove the chiles from the soaking liquid, remove stems and seeds and puree in a blender with some of the soaking liquid until smooth.

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.