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Filete de Res al Chipotle: Filet Mignon with Tomatillo-Chipotle Sauce


Recipe By :
Serving Size :0
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
Corn --oil as necessary
* --1 chile ancho
* --1 white onion
* --4 cloves garlic
* --25 husked tomatillos
* --3-6 chipotles en adobo
* --½ cup chopped cilantro
* --salt to taste
* --butter and olive oil as necessary
* --8 beef filets
* --salt and pepper
* --8 small slices manchego cheese
* --8 corn tortillas

Heat the oil in a saucepan. Fry the ancho chile, remove, drain and seed
if desired. Add the onion and garlic to the saucepan, sauté until the
onion begins to soften, add the tomatillos, chipotle, ancho and 3 cups
water. Bring to a boil and cook 15 minutes. Remove from heat, add the
cilantro and puree in a blender. Heat 3 tablespoons of oil in a
saucepan, add the sauce and cook another 15 minutes. Add salt to taste.

Grill filets or brown them in a hot skillet in butter and olive oil,
seasoning with salt and pepper after they have browned on both sides.
Cook to just under desired doneness. Place a slice of cheese on each
filet and place under broiler until cheese melts.

Soft-fry the corn tortillas and drain them. To serve, spoon some of the
salsa onto each plate, top with tortilla, then filet. Garnish with
chopped cilantro.

Serves 8.

Background: The colonial silver mining town of Alamos, Sonora was
designed by the king of Spain's personnal architect and remains every
bit as impressive today as it was three hundred years ago. While staying
at Alamos' beautiful Hacienda de los Santos, I taught a cooking course
which included this version of filet mignon in chipotle sauce. The
superb beef of the area, coupled with Mexican cooking techniques, make
this a memorable party dish.


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