Filet Mignon a la Veracruzana

Filet Mignon a la Veracruzana ingredients

• 4 6-oz filet mignon steaks
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 4 medium roma tomatoes
• 1/2 medium white onion
• 2 cloves garlic cloves
• 1 small serrano pepper
• 1 tbsp olive oil
• 1 14.5-oz can diced tomatoes (canned)
• 1/2 cup pitted green olives
• 2 tbsp capers, drained
• 1 tsp fresh oregano
• 1 leaf bay leaf
• 1/2 cup fish or chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley or cilantro, chopped

How to make Filet Mignon a la Veracruzana

1. Prepare the fresh tomatoes for the sauce: Boil the 4 roma tomatoes in water for 5-7 minutes, until the skins begin to split. Remove, cool slightly, peel, and roughly chop. Alternatively, roast them until slightly charred for deeper flavor.
2. Dice 1/2 medium white onion and mince 2 garlic cloves. Finely chop 1 small serrano pepper, removing seeds for less heat if desired.
3. Heat 1 tablespoon of olive oil in a large saucepan or Dutch oven over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent.
4. Add the minced garlic and chopped serrano to the saucepan and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
5. Stir in the chopped fresh tomatoes, 1 can (14.5 oz) diced tomatoes, 1/2 cup pitted green olives, 2 tablespoons drained capers, 1 teaspoon fresh oregano, and 1 bay leaf. Pour in 1/2 cup fish or chicken broth.
6. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, allowing the flavors to meld. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste.
7. While the sauce simmers, prepare the filet mignon: Pat the 4 filet mignon steaks dry with paper towels. Season generously with 1 teaspoon salt and 1/2 teaspoon black pepper on all sides.
8. Heat 2 tablespoons of olive oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until just smoking. Carefully place the seasoned filets in the hot skillet.
9. Sear the steaks for 3-5 minutes per side for medium-rare, or longer for desired doneness, until a deep golden-brown crust forms. The internal temperature should reach 130-135°F for medium-rare.
10. Remove the steaks from the skillet and let them rest on a cutting board, tented loosely with foil, for 5-10 minutes. This ensures maximum juiciness and tenderness.
11. To serve, place a rested filet mignon on each plate. Spoon a generous amount of the warm Veracruzana sauce over and around the steak.
12. Garnish with 2 tablespoons of fresh chopped parsley or cilantro and serve immediately, perhaps with white rice or crusty bread to soak up the delicious sauce.

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