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Filet of Beef with Chipotle Chile Sauce




Source of Recipe


AnnT


Adapted from The Taste of Mexico by Patricia Quintana

Will serve 2 to 4

Sauce

1/2 cup vegetable oil
1 dried Chile ancho
2 canned chile chipotles
1 white onion cut into 1/8ths
4 cloves of garlic whole
1 can of Tomatillos
2 cups chicken broth
1/2 cup Cilantro

Beef

2 to 4 Beef tenderloin filets cut 1 1/2 to 2 inches thick
2 tablespoons butter
2 tablespoons olive oil
Salt and fresh ground black pepper to taste
1 cup beef broth.

2 to 4 Corn Tortillas
2 to 4 slices of Manchego Cheese or Monterey Jack
Cilantro

Heat Vegetable oil in frying pan. Add the peppers and sauté for a minute or two. Remove peppers from oil and reserve. Add onions to oil and cook over low to medium/low heat until the onions are golden brown. Stir occasionally so onions brown evenly. Add the garlic cloves and cook for another 3 to 4 minutes. Add the canned tomatillos and 2 cups of chicken broth and simmer for 5 minutes. Pour the mixture into a blender, add the cilantro and the reserved peppers and blend.

Pour mixture into sauce pan and simmer over low heat until the sauce thickens and the oil rises to the top. Spoon off excess oil. Remove sauce from heat.

To cook the Steaks, heat a heavy frying pan and add the olive oil and butter. Brown steaks on both sides. Be careful not to over cook. Set steaks aside and pour 1 cup of beef broth into pan and simmer until the broth is reduced by half. .Add the sauce to the beef broth and simmer for about 10 to 15 minutes on low. Heat the steaks in the sauce again being careful not to overcook. Beef should be rare to medium rare.

To serve, fry the corn tortillas in oil and place one on each plate.. Top each tortilla with a steak and cover steak with a slice of cheese. Place under the broiler to melt the cheese. Spoon some of the sauce over each steak and sprinkle with chopped cilantro and serve.