Filet of Beef in Pasilla Chile Sauce
Cook Time: 20 minutes
Prep Time: 45 minutes
Total Time: 1 hour and 5 minutes
Description: Indulge in the flavors of the Southwest with this tantalizing Filet of Beef in Pasilla Chile Sauce recipe. Succulent beef tenderloin steaks are elevated to new heights with a rich and smoky pasilla chile sauce, creating a dish that is sure to impress. Perfect for a weeknight dinner or a special occasion, this recipe is a culinary masterpiece that will delight your taste buds.
Recipe Category: Meat
Keywords: Southwestern U.S., Weeknight, Less than 4 Hours
Nutritional Information (per serving):
- Calories: 117.8
- Fat Content: 4.2g
- Saturated Fat Content: 1.9g
- Cholesterol Content: 10.5mg
- Sodium Content: 193.8mg
- Carbohydrate Content: 16.4g
- Fiber Content: 3.5g
- Sugar Content: 9.2g
- Protein Content: 5.7g
Servings: 4
Ingredients:
- 4 beef tenderloin steaks
- 2 tomatoes
- 6 garlic cloves
- 1/2 cup olive oil
- 3 pasilla chiles
- 1 cup beef or vegetable stock
- 1 tablespoon brown sugar
- 2 tablespoons fresh cilantro, chopped
- Cotija cheese, for garnish
- Avocado Relish (see recipe below)
Instructions:
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Begin by toasting the pasilla chiles in a dry sauté pan over medium heat for 4-5 minutes, until they become fragrant and slightly blistered. Once toasted, allow them to cool before stemming, seeding, and breaking them into pieces.
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In a large sauté pan, combine the onion, tomatoes, and garlic. Place the pan under the broiler until the vegetables are well browned or blackened, which should take about 15 minutes. Once done, allow the vegetables to cool slightly before transferring them to a blender or food processor.
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Deglaze the sauté pan with the beef or vegetable stock, scraping up any browned bits from the bottom of the pan. Pour the deglazing liquid into the blender or food processor with the roasted vegetables.
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Add the toasted pasilla chiles to the blender or food processor with the vegetables and stock. Process the mixture until you achieve a coarse puree, ensuring that all ingredients are well combined. Set the sauce aside for later use.
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Season the beef tenderloin steaks generously with salt and pepper. In a separate sauté pan, heat a little olive oil over medium-high heat. Once the pan is hot, add the steaks and sear them until a nice crust forms on the outside. This should take approximately 2-3 minutes per side, depending on the thickness of the steaks. Once seared, remove the steaks from the pan and set them aside on a plate.
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If there is excess oil in the pan from searing the steaks, pour it out before adding the prepared pasilla chile sauce to the pan. Fry the sauce, stirring continuously with a wooden spoon, until it begins to bubble and thicken slightly.
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Once the sauce is bubbling, reduce the heat to a simmer and add the brown sugar, along with additional salt and pepper to taste. Allow the sauce to simmer for approximately 20 minutes, stirring occasionally. If the sauce becomes too thick during cooking, you can add a tablespoon or so of water to thin it out.
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The sauce can be made ahead of time up to this point, allowing for easy preparation when ready to serve.
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To finish the dish, keep the sauce at a bare simmer and add the chopped cilantro and reserved beef tenderloin steaks back into the pan. Continuously spoon the sauce over the steaks, allowing them to poach in the flavorful liquid until they reach the desired level of doneness. For medium-rare steaks, this typically takes about 5 minutes.
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Once the steaks are cooked to perfection, pool a generous amount of the pasilla chile sauce onto each plate. Place a steak on top of the sauce, spooning a little extra sauce over the meat for added flavor.
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Finish the dish by topping each steak with a dollop of Avocado Relish and a sprinkle of grated Cotija cheese. The creamy avocado relish adds a refreshing contrast to the rich and smoky flavors of the pasilla chile sauce, while the tangy Cotija cheese provides a savory finishing touch.
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Serve the Filet of Beef in Pasilla Chile Sauce immediately, and enjoy the culinary journey of flavors inspired by the vibrant cuisine of the Southwestern United States.
Avocado Relish
Ingredients:
- 2 ripe avocados, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Salt and pepper, to taste
- Lime juice, to taste
Instructions:
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In a small mixing bowl, combine the diced avocados, finely chopped red onion, and fresh cilantro.
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Season the mixture with salt and pepper to taste, ensuring that all ingredients are well incorporated.
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Finish the avocado relish with a splash of freshly squeezed lime juice, adjusting the amount to achieve your desired level of acidity.
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Stir the relish gently to combine all the flavors, being careful not to mash the avocado chunks.
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Once prepared, spoon a dollop of the avocado relish atop each Filet of Beef in Pasilla Chile Sauce before serving, adding a vibrant burst of color and flavor to the dish.
Conclusion: Elevate your culinary skills and impress your guests with this exquisite Filet of Beef in Pasilla Chile Sauce recipe. With its bold flavors and elegant presentation, this dish is perfect for any occasion, whether it’s a cozy weeknight dinner or a special celebration. Take your taste buds on a journey through the Southwestern United States with each delicious bite, and savor the unforgettable combination of tender beef, smoky pasilla chile sauce, creamy avocado relish, and tangy Cotija cheese. Enjoy the experience of creating culinary magic in your own kitchen and delight in the joy of sharing great food with loved ones.
