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Seared Beef Filets with Drunken Beans and Smoky Tomatillo Sauce Recipe
|Pinto beans||1 Cup (16 tbs), rinsed|
|For the borracho beans|
|Dried pinto beans||1 Cup (16 tbs), picked through, rinsed, and soaked overnight|
|Onion||3 Tablespoon, finley diced|
|Serrano chilies||5 , seeded and minced|
|Roma tomatoes||1 Pound, diced|
|Dark beer||2⁄3 Cup (10.67 tbs) (Such As Negra Modelo , 1/2 Bottle)|
|Cilantro||2 Tablespoon, chopped|
|Tomatillos||1 Pound, rinsed|
|Fresh cilantro||2 Tablespoon, chopped|
|For the smoky tomatillo sauce|
|Garlic||1 Clove (5 gm)|
|Tomatillos||1 Pound, husked and rinsed|
|Garlic||1 Clove (5 gm), roasted (1 Large Clove)|
|Chipotle and adobo sauce||2 Tablespoon, canned|
|Cilantro leaves||1⁄4 Cup (4 tbs), chopped|
|Canned chipotle chili in adobo sauce||2 Tablespoon|
|Fresh cilantro leaves||1⁄4 Cup (4 tbs), coarsely chopped|
|Black pepper||To Taste|
|For the steak|
|Mignon fillets||24 Ounce (4 Fillets Of 6 Ounce Each)|
|Olive oil||2 Tablespoon|
|Monterey jack cheese||4 Ounce, grated|
|Freshly ground black pepper||To Taste|
|Cilantro sprig||4 , garnish|
|Olive oil||2 Tablespoon|
|Queso fresco/Other dry cheese such as monterey jack||4 Ounce, grated|
|Fresh cilantro sprigs||4 (For Garnish)|
Calories 1544 Calories from Fat 501
% Daily Value*
Total Fat 58 g89.6%
Saturated Fat 21.2 g105.8%
Trans Fat 0 g
Cholesterol 97.4 mg
Sodium 1330.3 mg55.4%
Total Carbohydrates 189 g63%
Dietary Fiber 30.3 g121.3%
Sugars 33.8 g
Protein 68 g135.9%
Vitamin A 120% Vitamin C 147.6%
Calcium 69.5% Iron 60.9%
*Based on a 2000 Calorie diet
1. In a saucepan, drain and rinse the beans before preparing.
2. Fill the saucepan with enough water to cover the beans by 1 or 2 inches.
3. Heat the saucepan and bring the beans to a boil.
4. Reduce the heat to low and simmer for about 1 1/2 to 2 hours until the beans are just tender.
5. If the water is drying up, add more water to cover the beans while cooking.
6. Drain the beans and keep aside.
7. In a large sautÃ© pan, heat the oil.
8. Stir in onion and Serrano chiles; sautÃ© over medium heat for about 5 minutes until soft.
9. Add the tomatoes, cooked beans, and beer; stir well.
10. Season with salt.
11. Bring the mixture to a boil and then reduce the heat and simmer for 10 to 15 minutes until the liquid thickens.
12. Keep the beans warm.
13. In a broiler or over a gas flame, place tomatillo until blackened; turn frequently and do not over blacken or they will become bitter.
14. Chop them coarsely.
15. In a food processor or blender, place the chopped tomatillo, garlic, sugar, salt, and 1/4 cup of water and puree until smooth.
16. Add the chipotle chiles and cilantro and pulse until smooth.
17. If the sauce is too thick, add a little more water.
18. Just before cooking, season the filets with salt and pepper.
19. In a large, heavy sautÃ© pan or skillet, heat oil and sear fillets over high heat for 3 to 4 minutes per side for medium-rare or 4 to 5 minutes per side for medium.
20. Transfer the filets from the pan and keep warm.
21. In a shallow bowl of warm water, place the tortillas for a few seconds to soften.
22. In the same pan used for cooking the filets, place the tortillas and warm them over medium heat; turn once.
23. Add cilantro to the beans and stir well.
24. In a saucepan heat the tomatillo sauce just before serving.
25. In each warm serving plate, place 2 tortillas.
26. In the center of each tortilla, spoon beans and place the seared filets next to the beans.
27. Generously drizzle sauce over the filets and sprinkle cheese.
28. Garnish with the cilantro.
29. Serve immediately.