Filet mignons with ancho chile sauce
Dried ancho pepper(s)
2 item(s), or guajillo chile peppers, seeded
2 cup(s), boiling
2 medium clove(s), unpeeled
Canned beef broth
Uncooked lean and trimmed beef filet mignon
16 oz, 4 filet mignons (4-oz each), 1/2 inch thick, trimmed
- 1 Heat medium skillet over medium heat. Add the anchos and cook, turning often, until lightly toasted and fragrant, about 1 minute. Transfer chiles to medium bowl and add boiling water to cover; let stand until softened, about 20 minutes. Drain the chiles and discard water; remove stems.
- 2 Set same skillet over medium heat. Add garlic and cook, shaking the pan occasionally, until browned in spots, about 12 minutes. Transfer the garlic to plate and let cool. When cool enough to handle, peel garlic.
- 3 Put the chiles, garlic, 1/2 cup broth, the oregano, and cumin in blender; process until smooth.
- 4 Heat 1 teaspoon oil in same skillet over medium-high heat. Add chile mixture and cook, stirring occasionally, until very thick, 3–5 minutes. Add remaining 1/2 cup broth, the honey, and 1/4 teaspoon salt; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened, 8 minutes.
- 5 Meanwhile, sprinkle steaks with remaining 3/4 teaspoon salt and the pepper. Heat remaining 2 teaspoons oil in large skillet over medium-high heat. Add steaks and cook, turning once, until instant-read thermometer inserted into sides of steaks registers 145°F, 6–8 minutes. Transfer the steaks to 4 plates and top with sauce.
- Serving size: (1 filet and 2 tablespoons sauce)