Filet Of Beef In Pasilla Chile Sauce: Recipe

Name: Filet Of Beef In Pasilla Chile Sauce:
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 beef tenderloin steaks; 2 pasilla chiles; 6 ripe tomatoes; 1/2 large white onion; 3 cloves peeled garlic; 1 cup chicken stock; salt and pepper; olive oil or peanut oil; 2 teaspoons brown sugar; 1/4 cup fresh cilantro; 1/4 cup grated Cotija cheese (can use dry feta); avocado relish (Avocado Relish)

Servings: persons

4 beef tenderloin steaks
2 pasilla chiles
6 ripe tomatoes
1/2 large white onion
3 cloves peeled garlic
1 cup chicken stock
salt and pepper
olive oil or peanut oil
2 teaspoons brown sugar
1/4 cup fresh cilantro
1/4 cup grated Cotija cheese (can use dry feta)
avocado relish (Avocado Relish)

1
Toast the chiles in a dry saute pan over medium heat for 4-5 minutes.
2
Cool, stem, seed and break into pieces.
3
Place onion, tomato and garlic in large saute pan.
4
Put under broiler until well browned/blackened-about 15 minutes.
5
Cool slightly, scrape into blender or processor.
6
Deglaze pan with stock and pour into blender.
7
Add chiles, process until you get a coarse puree.
8
Set aside.
9
Salt and pepper steaks, sear in pan with a little oil until a nice crust forms.
10
Remove steaks to plate.
11
Pour any oil out of pan, pour in sauce and fry sauce stirring with wooden spoon.
12
Once boiling, reduce to simmer, add sugar, S&P to taste and cook for 20 minutes.
13
If sauce becomes too thick add a tbl or so of water.
14
Can be made ahead to this point.
15
Keeping the sauce at the barest simmer, add cilantro and steaks.
16
Continuously spoon sauce over steaks and poach them to desired doneness.
17
About 5 minutes to med rare.
18
Pool sauce on plate, place steak on plate, spooning a little sauce over.
19
Top steak with avocado relish and sprinkle plate with grated cheese.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 beef tenderloin steaks, 2 pasilla chiles, 6 ripe tomatoes, 1/2 large white onion, and more.

Yes, Filet Of Beef In Pasilla Chile Sauce: falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Filet Of Beef In Pasilla Chile Sauce:

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions