Filet mignons with ancho chile sauce

Total Time
1 hr 7 min
15 min
32 min
The easy, homemade ancho chile sauce turns ordinary steaks into a celebration. You can make the sauce a few days ahead and gently reheat it just before serving. Filet mignon not in the budget? The sauce is great with flank steak or pork chops.


Dried ancho pepper(s)

2 item(s), or guajillo chile peppers, seeded


2 cup(s), boiling


2 medium clove(s), unpeeled

Canned beef broth

1 cup(s)

Dried oregano

½ tsp

Ground cumin

½ tsp

Olive oil

3 tsp


2 tsp

Table salt

1 tsp

Uncooked lean and trimmed beef filet mignon

16 oz, 4 filet mignons (4-oz each), 1/2 inch thick, trimmed

Black pepper

¼ tsp


  1. 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. 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. 3 Put the chiles, garlic, 1/2 cup broth, the oregano, and cumin in blender; process until smooth.
  4. 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. 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.
  6. Serving size: (1 filet and 2 tablespoons sauce)