Filet Of Beef In Pasilla Chile Sauce:

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 beef tenderloin steaks
• 2 pasilla chiles
• 6 ripe tomatoes
• 1/2 large onion
• 3 cloves peeled garlic
• 1 cup chicken stock
• salt and pepper
• olive oil or peanut oil
• 2 teaspoons brown sugar
• 1/4 cup fresh cilantro
• 1/4 cup grated cotija cheese (can use dry feta)
• avocado relish (avocado relish)

Recipe

• 1 toast the chiles in a dry saute pan over medium heat for 4-5 minutes.
• 2 cool, stem, seed and break into pieces.
• 3 place onion, tomato and garlic in large saute pan.
• 4 put under broiler until well browned/blackened-about 15 minutes.
• 5 cool slightly, scrape into blender or processor.
• 6 deglaze pan with stock and pour into blender.
• 7 add chiles, process until you get a coarse puree.
• 8 set aside.
• 9 salt and pepper steaks, sear in pan with a little oil until a nice crust forms.
• 10 remove steaks to plate.
• 11 pour any oil out of pan, pour in sauce and fry sauce stirring with wooden spoon.
• 12 once boiling, reduce to simmer, add sugar, s&p to taste and cook for 20 minutes.
• 13 if sauce becomes too thick add a tbl or so of water.
• 14 can be made ahead to this point.
• 15 keeping the sauce at the barest simmer, add cilantro and steaks.
• 16 continuously spoon sauce over steaks and poach them to desired doneness.
• 17 about 5 minutes to med rare.
• 18 pool sauce on plate, place steak on plate, spooning a little sauce over.
• 19 top steak with avocado relish and sprinkle plate with grated cheese.