Seared Beef Filets with Drunken Beans and Smoky Tomatillo Sauce Recipe

Summary

Cooking Time2 Hr 30 MinDifficulty LevelBit Difficult
Health IndexHealthyServings2
CuisineCourse
MethodSpeciality
Main IngredientInterest Group

Ingredients

 Pinto beans1 Cup (16 tbs), rinsed
For the borracho beans
 Dried pinto beans1 Cup (16 tbs), picked through, rinsed, and soaked overnight
 Onion3 Tablespoon, finley diced
 Serrano5
 Serrano chilies5 , seeded and minced
 Roma tomatoes1 Pound, diced
 Dark beer2⁄3 Cup (10.67 tbs) (Such As Negra Modelo , 1/2 Bottle)
 Cilantro2 Tablespoon, chopped
 Fresh cilantro2 Tablespoon, chopped
 Tomatillos1 Pound, rinsed
 Garlic1 Clove (5 gm)
For the smoky tomatillo sauce
 Tomatillos1 Pound, husked and rinsed
 Salt1 Pinch
 Garlic1 Clove (5 gm), roasted (1 Large Clove)
 Chipotle and adobo sauce2 Tablespoon, canned
 Sugar1 Pinch
 Cilantro leaves1⁄4 Cup (4 tbs), chopped
 Canned chipotle chili in adobo sauce2 Tablespoon
 Mignon4 Ounce
 Fresh cilantro leaves1⁄4 Cup (4 tbs), coarsely chopped
For the steak
 Black pepper To Taste
 Mignon fillets24 Ounce (4 Fillets Of 6 Ounce Each)
 Salt To Taste
 Monterey jack cheese4 Ounce, grated
 Freshly ground black pepper To Taste
 Cilantro sprig4 , garnish
 Olive oil2 Tablespoon
 Corn tortillas8
 Queso fresco/Other dry cheese such as monterey jack4 Ounce, grated
 Fresh cilantro sprigs4 (For Garnish)

Nutrition Facts

Serving size

Calories 2876 Calories from Fat 1123

% Daily Value*

Total Fat 128 g197.2%

Saturated Fat 53.6 g268%

Trans Fat 0 g

Cholesterol 351.9 mg

Sodium 1886.1 mg78.6%

Total Carbohydrates 261 g87.1%

Dietary Fiber 49.8 g199%

Sugars 45.4 g

Protein 169 g337.6%

Vitamin A 164.5% Vitamin C 223.4%

Calcium 121.8% Iron 124.2%

*Based on a 2000 Calorie diet

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.
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