The charred tomatoes lend a nice smoky flavor to the filet mignon in this recipe and the sauce gives a sweetness that plays along very nicely with the smoky overtones.
6 SERVINGS
- 5 plum tomatoes (about 1 pound)
- 1 dried pasilla chili*
- 4 tablespoons (½ stick) butter
- ½ onion, finely chopped
- 1 large garlic clove, minced
- ½ yellow bell pepper, chopped
- ¼ cup red wine vinegar
- ¼ cup dry white wine
- 1 cup chicken stock or canned low-salt broth
- 2 tablespoons chopped fresh oregano or 2 teaspoons dried
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- 6 7-ounce filet mignon steaks (about 1 inch thick)
Char tomatoes over gas flame or under broiler until skin begins to blacken. Transfer to bowl and cool. Coarsely chop (do not peel).
Heat heavy small skillet over medium-high heat. Add pasilla chili; cook until skin darkens, about 1 minute per side. Transfer to plate and cool. Seed, stem and cut chili into small pieces.
Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add onion and sauté until brown, about 12 minutes. Add garlic and bell pepper and sauté until soft, about 4 minutes. Add vinegar and wine and bring to boil, scraping up any browned bits. Boil until liquid is reduced by half, about 5 minutes. Add charred tomatoes, chili and stock. Simmer until sauce thickens and is reduced to 2⅔ cups, about 15 minutes. Puree sauce in blender until almost smooth. Add oregano and thyme. (Can be made 1 day ahead. Cover and chill.)
Prepare barbecue (medium-high heat) or preheat broiler. Season steaks with salt and pepper. Grill to desired doneness, about 5 minutes per side for rare. Transfer to plates.
Bring sauce to simmer. Remove from heat. Whisk in remaining 2 tablespoons butter. Season with salt and pepper. Spoon sauce alongside.
* A dark brown dried chili available at Latin American markets.
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