Grilled filet mignon w/ blackened tomato & oregano sauce-
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Plum tomatoes (about 1 lb) | |
| 1 | Dried pasilla chili* | |
| 4 | tablespoons | (1/2 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-oz filet mignon steaks (about 1 inch thick) | |
Directions
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 T butter in heavy large saucepan over medium-high heat. Add onion and saute until brown, about 12 minutes. Add garlic and bell pepper and saute 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 C, 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 table- spoons butter. Season with salt and pepper. Spoon sauce alongside.
*A dark brown dried chili available at Latin American markets.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>