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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Filete Mignon con Rajas The mild flavor of the meat is revved up with rich rajas con crema, a traditional dish of roasted poblano strips in cream. Ingredients:
3 fresh poblano chiles |
1 tablespoon vegetable oil |
1 tablespoon olive oil |
1/2 small white onion, thinly sliced |
1/2 cup whipping cream |
12 large epazote leaves, thinly sliced (optional) |
4 6-ounce filet mignons (each about 1 1/2 to 2 inches thick) |
Directions:
1. Char chiles over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel and seed chiles; slice thinly. Heat both oils in large skillet over medium heat. Add onion and sauté until translucent, about 2 minutes. Add poblanos, cream, and epazote, if desired; simmer until rajas thicken slightly, about 3 minutes. Season with salt.
2. Meanwhile, prepare barbecue (medium-high heat). Sprinkle steaks with salt. Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer to plates; top with rajas and serve.
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