Red Chile Crusted Filet Mignon with Ancho Chile Mushroom Sauce Recipe

Name: Red Chile Crusted Filet Mignon with Ancho Chile Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1/2 medium red onion, finely diced; 1 tablespoon finely chopped garlic; 2 cups red wine; 1/2 pound shiitake mushrooms, stems removed and caps sliced 1/4-inch thick; 1/2 pound crimini mushrooms, stems removed and caps sliced 1/4-inch thick; 1/2 pound portobello mushrooms, stems removed and caps slice 1/4-inch thick; 3 cups chicken stock; 1/2 cup ancho puree; 2 tablespoons chipotle puree; 2 tablespoons honey; Salt and freshly ground pepper; 2 tablespoons New Mexico red chile powder; 1/4 teaspoon chile de arbol powder; 1/2 teaspoon pasilla chile powder; 1 tablespoon cracked black peppercorns; 1 tablespoon brown sugar; Kosher salt; 4 filet mignons, 1- to 1 1/2-inches thick

Servings: persons

2 tablespoons olive oil
1/2 medium red onion, finely diced
1 tablespoon finely chopped garlic
2 cups red wine
1/2 pound shiitake mushrooms, stems removed and caps sliced 1/4-inch thick
1/2 pound crimini mushrooms, stems removed and caps sliced 1/4-inch thick
1/2 pound portobello mushrooms, stems removed and caps slice 1/4-inch thick
3 cups chicken stock
1/2 cup ancho puree
2 tablespoons chipotle puree
2 tablespoons honey
Salt and freshly ground pepper
2 tablespoons New Mexico red chile powder
1/4 teaspoon chile de arbol powder
1/2 teaspoon pasilla chile powder
1 tablespoon cracked black peppercorns
1 tablespoon brown sugar
Kosher salt
4 filet mignons, 1- to 1 1/2-inches thick

1
Heat the oil in a large saucepan over medium high heat, add the onion and garlic and cook for 3 minutes.
2
Raise the heat to high, add the wine and cook until dry.
3
Reduce the heat to medium, add the mushrooms, cook until lightly browned and soft, and add the stock.
4
Raise the heat to high and bring the mixture to a boil.
5
Reduce the heat to medium and simmer for 15 minutes.
6
Whisk in the ancho puree and chipotle and cook for 5 minutes more.
7
Add the honey and salt and pepper to taste.
8
Combine all the ingredients together in a medium bowl.
9
Brush a large saute pan or grill pan with oil and heat over high heat until almost smoking.
10
Dredge each steak on 1 side in the pepper mixture and cook, pepper-side down for 1 minute, or until brown and crisp.
11
Turn the meat over, reduce the heat to medium, and cook for 3 to 4 minutes more, until done to your liking.
12
Serve with the Ancho Chile Mushroom Sauce.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 2 tablespoons olive oil, 1/2 medium red onion, finely diced, 1 tablespoon finely chopped garlic, 2 cups red wine, and more.

Yes, Red Chile Crusted Filet Mignon with Ancho Chile Mushroom 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.

Red Chile Crusted Filet Mignon with Ancho Chile Mushroom Sauce

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