FILET MIGNON WITH RAJAS

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Filet Mignon with Rajas image

Categories     Milk/Cream     Beef     Herb     Pepper     Low Carb     Backyard BBQ     Dinner     Steak     Hot Pepper     Summer     Grill     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

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)

Steps:

  • 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 sauté until translucent, about 2 minutes. Add poblanos, cream, and epazote, if desired; simmer until rajas thicken slightly, about 3 minutes. Season with salt.
  • 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.

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