Seared Beef Filets with Drunken Beans and Smoky Tomatillo Sauce Recipe
Ingredients
| Dried pinto beans - 1 cup, picked through, rinsed, and soaked overnight | ||
| Olive oil | 1 Tablespoon (FOR THE BORRACHO BEANS:) | |
| Onion | 3 Tablespoon, finley diced (FOR THE BORRACHO BEANS:) | |
| Serrano chiles - 5, seeded and minced | ||
| Roma tomatoes | 1 pound, diced (FOR THE BORRACHO BEANS:) | |
| Negra modelo beer | 2/3 Cup (16 tbs) (FOR THE BORRACHO BEANS:) | |
| Salt | To Taste (FOR THE BORRACHO BEANS:) | |
| Cilantro | 2 Tablespoon, chopped (FOR THE BORRACHO BEANS:) | |
| Tomatillos - 1 pound, husked and rinsed | ||
| Garlic - 1 large clove, roasted | ||
| Sugar – a pinch | ||
| Salt – a pinch | ||
| Canned chipotle chiles in adobo sauce - 2 tablespoons | ||
| Fresh cilantro leaves - 1/4 cup, coarsely chopped | ||
| Mignon | 4 Ounce (FOR THE STEAKS:) | |
| Salt | To Taste (FOR THE STEAKS:) | |
| Black pepper | 1 To taste (FOR THE STEAKS:) | |
| Olive oil | 2 Tablespoon (FOR THE STEAKS:) | |
| Corn tortillas | 8 (FOR THE STEAKS:) | |
| Queso fresco or other dry cheese such as Monterey Jack - 4 ounces, grated | ||
| Cilantro sprig | 4 , garnish (FOR THE STEAKS:) | |
Directions
MAKING
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 sauté pan, heat the oil.
8. Stir in onion and Serrano chiles; sauté 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 sauté 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.
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.
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 sauté pan, heat the oil.
8. Stir in onion and Serrano chiles; sauté 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 sauté 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.
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.
Chef
