Filet Mignon a la Tampiqueña

Filet Mignon a la Tampiqueña ingredients

• 4 (6-8 oz) filet mignon steaks
• 2 tbsp olive oil
• to taste salt
• to taste freshly ground black pepper
• 1 tbsp olive oil
• 1/2 roughly chopped white onion
• 2 peeled garlic cloves
• 3 large, roughly chopped Roma tomatoes
• 2 stemmed, deseeded, rehyd guajillo chiles
• 1 stemmed, deseeded, rehyd chile de árbol
• 1 cup chicken broth
• 1/2 tsp dried oregano
• to taste salt
• 8 corn tortillas
• 1 cup shredded Oaxaca or Monterey Jack cheese
• 1/2 inch for frying vegetable oil
• 2 poblano peppers
• 1 tbsp butter
• 1/4 thinly sliced white onion
• 1/2 cup Mexican crema or sour cream
• to taste salt
• 2 ripe avocados
• 1/4 cup, finely diced white onion
• 2 tbsp chopped cilantro
• 1 deseeded and minced (opt small jalapeño
• 1 tbsp lime juice
• to taste salt
• 1 (15 oz) can canned refried pinto beans
• 1 tbsp lard or vegetable oil
• 1/4 cup (for garnish) crumbled Cotija cheese
• as needed fresh cilantro sprigs
• as needed lime wedges

How to make Filet Mignon a la Tampiqueña

1. Prepare the Guacamole: In a medium bowl, mash the 2 ripe avocados with a fork. Stir in the 1/4 cup finely diced white onion, 2 tbsp chopped cilantro, minced jalapeño (if using), and 1 tbsp lime juice. Season with salt to taste and set aside.
2. Make the Salsa Roja for Enchiladas: Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the 1/2 white onion and 2 cloves garlic and sauté until softened, about 3-4 minutes. Add the chopped Roma tomatoes, rehydrated guajillo chiles, and chile de árbol (if using). Cook for 5 minutes, stirring occasionally.
3. Pour in the 1 cup chicken broth and add 1/2 tsp dried oregano. Bring to a simmer, then reduce heat and cook for 10 minutes to allow flavors to meld. Carefully transfer the mixture to a blender and blend until smooth. Strain the salsa through a fine-mesh sieve back into the saucepan, pressing out all liquids. Simmer the strained salsa over low heat for another 5-7 minutes, stirring occasionally, until slightly thickened. Season with salt to taste and keep warm.
4. Prepare the Rajas con Crema: Roast the 2 poblano peppers over an open flame or under a broiler until the skins are charred and blistered. Transfer them to a bowl, cover tightly with plastic wrap, and let steam for 10-15 minutes. Once cooled, peel off the charred skins, remove the stems and seeds, and slice the poblanos into thin strips (rajas).
5. In a separate skillet, melt 1 tbsp butter over medium heat. Add the 1/4 cup thinly sliced white onion and sauté until translucent, about 3 minutes. Add the poblano rajas and cook for 2 more minutes. Stir in 1/2 cup Mexican crema or sour cream and heat gently, being careful not to boil. Season with salt to taste and keep warm.
6. Warm the Refried Beans: In a small saucepan, heat 1 tbsp lard or vegetable oil over medium heat. Add the 1 (15 oz) can refried pinto beans and cook, stirring occasionally, until heated through and slightly thickened, about 5-7 minutes. Keep warm.
7. Cook the Enchiladas: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Quickly dip each of the 8 corn tortillas into the warm salsa roja, then briefly fry in the hot oil for 10-15 seconds per side until softened but not crispy. Drain on paper towels.
8. Place a small amount of shredded Oaxaca or Monterey Jack cheese down the center of each softened tortilla, then roll it up. Arrange 2 enchiladas per serving on plates, keeping them warm.
9. Cook the Filet Mignon: Pat the 4 filet mignon steaks dry with paper towels and season generously with salt and freshly ground black pepper on all sides. Heat 2 tbsp olive oil in a heavy-bottomed skillet (preferably cast iron) over medium-high heat until shimmering.
10. Carefully place the filets in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or longer for desired doneness, turning once with tongs. For a more even cook, you can finish them in a preheated 400°F (200°C) oven for 5-8 minutes after searing.
11. Remove the filets from the skillet and let them rest on a cutting board for 5-7 minutes before serving, allowing the juices to redistribute.
12. Assemble and Serve: On each plate, place one rested filet mignon steak. Arrange 2 warm cheese enchiladas, a generous spoonful of rajas con crema, a dollop of guacamole, and a portion of refried beans alongside the steak. Garnish the refried beans with a sprinkle of Cotija cheese and the platter with fresh cilantro sprigs and lime wedges. Serve immediately.

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