Filet Mignons In Rustic Red Chile Sauce Recipes

Steps:

• Heat 1 tablespoon of the olive oil in a Dutch oven over medium-high heat. Add the onions, red bell peppers, yellow bell peppers and garlic and cook until starting to brown, 10 to 12 minutes. Add the ground beef, sprinkle with salt and pepper and cook until browned, about 3 minutes. Add the chili powder, cumin, smoked paprika and cayenne and cook for 1 to 2 minutes. Add the diced tomatoes, tomato paste and chicken stock. Bring to a simmer and cook for 30 minutes, stirring occasionally. Stir in the black beans and pinto beans; cook for another 5 minutes.
• While the chili is cooking, heat the remaining 1 tablespoon olive oil in a large cast-iron skillet until smoking. Add the filet and season well with salt and pepper. Cook, turning, until medium-rare, 2 to 3 minutes. Fold the filet into the chili and turn off the heat.
• Serve the chili in bowls, topped with a Cheese Crisp and some Pico de Gallo and Avocado Mash.
• Heat a large nonstick saute pan over medium-high heat. Make small piles of the shredded cheese in the pan; cook until the cheese melts and starts to brown. Flip and cook on the reverse side until golden brown. Transfer the cheese crisps to a paper towel until ready to serve.
• Combine the tomatoes, onions, cilantro and lime juice in a bowl. Season with salt and pepper.
• Mash the avocados in a bowl and season with salt and pepper. Mix in the lime juice and green onions.

Steps:

• Preheat grill to medium-high heat.
• Generously season the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
• Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
• Place filets on each of 6 dinner plates. Drizzle the sauce over the filets and serve.

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.

Steps:

• Melt the butter and olive oil in a medium saucepan over medium high heat. Add the shallot and garlic and cook until soft. Add the rum and reduce to 1/4 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.
• Preheat oven to 450 degrees F. Season tenderloin with salt and pepper on both sides. Place a large ovenproof skillet over high heat, melt the butter and sear tenderloin on all sides. Place in oven and cook to desired doneness or for about 10 to 15 minutes or until a thermometer inserted registers 125 degrees for medium rare.
• Heat 3 tablespoons butter and 2 tablespoons oil in a large saute pan over high heat. Add the mushrooms, season with salt and pepper to taste and saute until golden brown. In a medium saucepan heat remaining oil and butter over medium heat, add the onions and cook until soft. Add the rice and stir to coat with the butter and oil. Add 6 cups of the stock, 1 teaspoon of salt and the porcini powder, bring to a boil, cover, lower the heat and cook until all the liquid is absorbed. Fold in the mushroom mixture, more stock if needed and season with salt and pepper to taste, cook to heat through, 5 minutes.

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.

Steps:

• Preheat oven to 450 degrees F.
• Season tenderloin with salt and pepper on both sides. Place a large ovenproof skillet over high heat, melt the butter and sear tenderloin on all sides. Place in oven and cook to desired doneness or until an instant-read thermometer inserted registers 125 degrees F for medium rare, about 30 to 40 minutes depending on the thickness of the tenderloin. Let the meat rest for 10 minutes before slicing. Serve with the sauce.
• Melt the butter and olive oil in a medium saucepan over medium high heat. Add the shallots and garlic and cook until soft. Add the rum and reduce to 1/4 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.

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.