Red Chile Crusted Filet Mignon With Ancho Chile Mushroom Sauce
Serves: 5
Callie Medhurst
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
57
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Olive Oil1 medium
Red Onion (finely diced)1 tbsp
Garlic (finely chopped)2 cups
Red Wine3 cups
Chicken Stock1 cup
Puree (ancho)2 tbsps
Honey1
Salt1 tsp
Chile De Arbol (powder)1 tsp
Chile (pasilla powder)1 tbsp
Brown SugarDirections:
1
Heat the oil in a large saucepan over medium high heat, add the onion and garlic and cook for 3 minutes
2
Raise the heat to high, add the wine and cook until dry
3
Reduce the heat to medium, add the mushrooms, cook until lightly browned and soft, and add the stock
4
Raise the heat to high and bring the mixture to a boil
5
Reduce the heat to medium and simmer for 15 minutes
6
Whisk in the ancho puree and chipotle and cook for 5 minutes more
7
Add the honey and salt and pepper to taste
8
Combine all the ingredients together in a medium bowl
9
Brush a large saute pan or grill pan with oil and heat over high heat until almost smoking
10
Dredge each steak on 1 side in the pepper mixture and cook, pepper-side down for 1 minute, or until brown and crisp
11
Turn the meat over, reduce the heat to medium, and cook for 3 to 4 minutes more, until done to your liking
12
Serve with the Ancho Chile Mushroom Sauce