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Sauce:
2 Tablespoons butter
2 green onions, chopped
1/2 cup chopped frozen green chile (mild or hot, thawed and drained)
2 Tablespoons fresh cilantro, chopped
1 teaspoon ground cumin
1 Tablespoon green peppercorns (you may find these near the capers and
olives if they're not in the spice section of your grocery store)
1/2 cup white wine
3/4 cup heavy whipping cream
salt to taste
1 Tablespoon butter
fresh cilantro sprigs for garnish
Filets:
2 Tablespoons butter
1 Tablespoon extra virgin olive oil
2 6-8 ounce filet mignon steaks
salt & pepper to taste (I use sea salt and freshly ground pepper)
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| Chop green onions, cilantro, etc., before you
start cooking, and have the remaining ingredients for the sauce measured and ready to go.
Both the filets and the sauce will be cooked in the same skillet (I like
to use a cast-iron skillet). I have
found that it works best to start the sauce first. So, begin by melting
the 2 Tablespoons butter in the skillet. Add the chopped green onions,
green chile and cilantro. Heat the mixture, stirring for a few seconds,
and then add the cumin, green peppercorns and white
wine. Bring to a boil, stirring frequently; cook this for a couple of
minutes, mashing the green peppercorns slightly, and then pour the sauce
into a cup or small bowl and set aside. (Use a rubber scraper to get all of
the sauce from the skillet.)
Add the 2 Tablespoons butter and the olive oil
to the skillet;
heat until bubbly.
Add the beef filets and cook over medium heat (2-3 minutes on each side for rare to
medium rare, depending on thickness). Season the filets with salt and pepper
and then set the meat aside on a plate in warm oven (170 degrees)
with door ajar to prevent any further cooking.
Pour the reserved sauce mixture back into the
skillet along with the meat juices. Cook over medium-hot heat for 2-3
minutes until
rather thick and syrupy, stirring continually. Add the cream and boil rapidly
for about 1-2 minutes until sauce is thick
enough to coat a spoon. Don't let it overcook or it will become pasty. Remove from the
heat, adjust seasonings and stir in the final 1 Tablespoon butter. Serve the steaks with
sauce spooned over them; garnish with sprigs of fresh cilantro if desired. Put
remaining sauce into small serving pitcher to serve at the table.
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