Filet Mignon with Rajas (Filete Mignon Con Rajas) |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 fresh poblano chiles | 1 tablespoon vegetable oil | 1 tablespoon olive oil |
| 1/2 small white onion, thinly sliced | 1/2 cup whipping cream | 12 large epazote leaves, thinly sliced (optional) |
| 4 6-ounce filet mignons (each about 1-1/2 to 2 inches thick) | ||
| 1 | Char chiles over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel and seed chiles; slice thinly. Heat both oils in large skillet over medium heat. Add onion and saute until translucent, about 2 minutes. Add poblanos, cream, and epazote, if desired; simmer until rajas thicken slightly, about 3 minutes. Season with salt. |
| 2 | Meanwhile, prepare barbecue (medium-high heat). Sprinkle steaks with salt. Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer to plates; top with rajas and serve. |