Filet Mignons in Rustic Red Chile Sauce
Elevate your steak night with this bold and flavorful recipe for Filet Mignons in Rustic Red Chile Sauce. Tender, perfectly seared filet mignons are crowned with a rich, smoky sauce made from toasted guajillo and ancho chiles, fresh vegetables, and a touch of apple cider vinegar for a tangy kick. The sauce is blended to a smooth, velvety texture and finished with butter for an irresistibly luscious finish. This dish strikes the perfect balance of heat, depth, and earthy sweetness, creating a restaurant-worthy meal in the comfort of your own kitchen. Serve it with a sprinkle of fresh cilantro for a vibrant garnish and pair with roasted vegetables or creamy mashed potatoes for a truly memorable dinner experience. Perfect for a special occasion or when you’re craving sophisticated Southwestern flavors, this recipe is sure to impress.
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Recipe Information
Ingredients
- 4 pieces Filet mignons
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 5 pieces Dried guajillo chiles
- 3 pieces Dried ancho chiles
- 4 pieces Garlic cloves
- 1 medium, chopped White onion
- 2 medium, chopped Tomatoes
- 2 cups Beef stock
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Brown sugar
- 2 tablespoons, chopped Fresh cilantro
Instructions
Season the filet mignons on both sides with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper. Set aside to reach room temperature.
In a dry skillet, toast the guajillo and ancho chiles over medium heat for 1-2 minutes until fragrant, flipping often to prevent burning. Remove from heat.
Remove the stems and seeds from the toasted chiles, then soak them in hot water for 15 minutes until softened. Drain and set aside.
In the same skillet, add 1 tablespoon of olive oil and sauté the garlic cloves and chopped onion over medium heat until softened and lightly golden, about 5 minutes.
Add the chopped tomatoes to the skillet and cook for an additional 3 minutes until they begin to soften.
Transfer the sautéed vegetables, softened chiles, beef stock, apple cider vinegar, and brown sugar to a blender. Blend until smooth and set the sauce aside.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the filet mignons and sear each side for 3-4 minutes for medium-rare, or longer if desired. Remove the steaks from the skillet and tent with foil to rest.
In the same skillet, reduce the heat to medium and pour in the blended chile sauce. Scrape the browned bits from the bottom of the pan and simmer for 10 minutes, allowing the sauce to thicken slightly.
Whisk in the butter until melted and the sauce becomes velvety. Add salt to taste if needed.
Serve the filet mignons topped with the rustic red chile sauce and garnish with chopped fresh cilantro.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 911 mg | 40% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 3.3 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1265 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
