Filet Mignon With Rajas
- 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 (optional), thinly
- 4 filet mignons, abt 1 1/2" to 2" thk - (6 oz ea)
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.
This recipe yields 4 servings.