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, saut� 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 saut�ed tomatillos in the blender. Drain the roasted, soaked peppers and add them to the blender. Add the kosher salt and pur�e 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, saut� 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.
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