Esta es una exhibición prevé de cómo se va ver la receta de 'Red Chile Crusted Filet Mignon With Ancho Chile Mushroom Sau' imprimido.

Receta Red Chile Crusted Filet Mignon With Ancho Chile Mushroom Sau
by Global Cookbook

Red Chile Crusted Filet Mignon With Ancho Chile Mushroom Sau
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 2 Tbsp. extra virgin olive oil
  • 1/2 med red onion finely diced
  • 1 Tbsp. finely-minced garlic
  • 2 c. red wine
  • 1/2 lb shiitake mushrooms stems removed, and
  •     caps sliced 1/4" thick
  • 1/2 lb crimini mushrooms stems removed, and
  •     caps sliced 1/4" thick
  • 1/2 lb portobello mushrooms stems removed, and
  •     caps slice 1/4" thick
  • 3 c. chicken stock
  • 1/2 c. ancho puree
  • 2 Tbsp. chipotle puree
  • 2 Tbsp. honey
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 Tbsp. New Mexico red chile pwdr
  • 1/4 tsp chile de arbol pwdr
  • 1/2 tsp pasilla chile pwdr
  • 1 Tbsp. cracked black peppercorns
  • 1 Tbsp. brown sugar
  •     Kosher salt to taste
  • 4 x beef filet mignons, 1" to 1 1/2" thick

Direcciones

  1. Ancho Chile Mushroom Sauce: Heat the oil in a large saucepan over medium high heat, add in the onion and garlic and cook for 3 min. Raise the heat to high, add in the wine and cook till dry.
  2. Reduce the heat to medium, add in the mushrooms, cook till lightly browned and soft, and add in the stock. Raise the heat to high and bring the mix to a boil. Reduce the heat to medium and simmer for 15 min.
  3. Whisk in the ancho puree and chipotle and cook for 5 min more. Add in the honey and salt and pepper to taste.
  4. Red Chile Crusted Steak: Combine all the ingredients together in a medium bowl. Brush a large saute/fry pan or possibly grill pan with oil and heat over high heat till almost smoking.
  5. Dredge each steak on 1 side in the pepper mix and cook, pepper-side down for 1 minute, or possibly till brown and crisp. Turn the meat over, reduce the heat to medium, and cook for 3 to 4 min more, till done to your liking.
  6. Serve with the Ancho Chile Mushroom Sauce.
  7. This recipe yields 4 servings.