El Restaurante Mexicano
Sept.-Oct. 2003
Article
Foods of the North
Recipe courtesy Karen Hursh Graber
Articles & Recipes
Recipe Index
2007 | 2006
2005 | 2004
2003 | 2002
2001 | 2000
Free subscription
to food service professionals
U.S. restaurant equipment and supply sources
(Filet Mignon
with Tomatillo-Chipotle Sauce)
Serves 4
|
|
|
|
|
|
|
|
| 2 | T. corn oil | ||||||
| 1 | chile ancho | ||||||
| 1 | white onion, quartered | ||||||
| 4 | cloves garlic | ||||||
| 25 | husked tomatillos | ||||||
| 3 | to 6 chipotles en adobo | ||||||
| 1/2 | c. chopped cilantro | ||||||
| Salt to taste | |||||||
| Butter and olive oil, as necessary | |||||||
| 8 | beef filets (filet mignon) | ||||||
| Salt and pepper | |||||||
| 8 | small slices Chihuahua* or Manchego cheese | ||||||
| 8 | medium-size tortillas | ||||||
| Chopped cilantro for garnish | |||||||
Heat the oil in a saucepan. Fry the ancho chile just until its fragrance is released, 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. Add salt to taste.
Grill filets or brown them in a hot skillet in butter and olive oil, seasoning with salt and pepper until 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 tortillas and drain them. To serve, spoon some of the salsa onto each plate, top with tortilla, then filet. Garnish with chopped cilantro.
* In the U.S., Chihuahua Cheese is a registered trademark of V + V Supremo.
