Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Filete de Mignon con Salsa de Tres Chile




Source of Recipe


Internet


List of Ingredients




Chile Sauce:
1 dried pasilla pepper (chile pasilla)
1 dried ancho pepper (chile ancho)
1 dried guajillo pepper (chile guajillo)
16 ounces fresh tomatillos
1 1/2 tablespoons extra-virgin olive oil
1 teaspoon coarse kosher salt

1 cup onion, chopped
1 1/2 tablespoons extra-virgin olive oil
4 beef tenderloins, 6 to 8 ounces each
2 tablespoons butter
16 ounces button mushrooms, rinsed and sliced
salt & black pepper
garlic powder
12 ounces cooked pasta (spaghetti or fettuccini)



Recipe



Chile Sauce: Roast the dried peppers in an iron or stainless steel skillet over medium heat. Turn the peppers occasionally to avoid burning. (Burning causes a bitter taste). The peppers will inflate when they are almost ready. Cool briefly and open the peppers along the sides to remove seeds and pith. Use plastic gloves to avoid burning you fingers. Soak the peppers in water for 10 to 15 minutes. Use a saucer or glass to weight down peppers and hold them under water. (Soaking reduces the "heat" of the peppers and softens them.)
Wash and quarter the tomatillos. In a large skillet, sauté the tomatillos in 1 1/2 tablespoons of olive oil over medium-high heat, turning often, until they begin to brown and break down. Place the sautéed tomatillos in the blender. Drain the roasted, soaked peppers and add them to the blender. Add the kosher salt and purée the Chile Sauce. If the sauce is too thick, add up to 1/2 cup of water to thin.

In a large skillet over medium heat, sauté the chopped onion in 1 1/2 tablespoons olive oil until tender, adding large pinch of salt, to taste. Using a sharp knife, butterfly the beef tenderloins by cutting horizontally through the center of each steak. Do not cut completely through. Open gently to butterfly. Add the butterflied tenderloins to the pan. Sprinkle with salt and pepper and cook for 2 to 5 minutes each side, or until desired doneness is achieved. Pour the Chile Sauce over the tenderloins, reduce the heat to low and simmer briefly.
In a medium skillet, melt 2 tablespoons of butter over medium. Add the mushrooms and cook until tender, 3 to 5 minutes. Add salt, pepper and garlic powder, to taste.
To serve, place equal amounts of pasta on four dinner plates. Arrange tenderloins on the pasta and spoon some of the Chili Sauce over top. Top with mushrooms. Serves 4.