Filet Mignon Adobado with Grilled Pineapple-Habanero Salsa

Filet Mignon Adobado with Grilled Pineapple-Habanero Salsa ingredients

• 4 whole dried guajillo chiles
• 2 whole dried ancho chiles
• 4 cloves garlic cloves
• 2 tbsp white vinegar
• 1 cup fresh orange juice
• 1 tsp ground cumin
• 1 tsp Mexican oregano
• 0.5 tsp ground cinnamon
• 0.25 tsp ground cloves
• 1.5 tsp kosher salt
• 0.5 tsp freshly ground black pepper
• 4 6-oz steaks filet mignon steaks
• 2 tbsp olive oil
• 0.5 medium, cored and sliced fresh pineapple
• 0.25 cup, finely diced red onion
• 1 small, seeded and minced habanero pepper
• 0.25 cup, chopped fresh cilantro
• 2 tbsp fresh lime juice
• 0.25 tsp, or to taste kosher salt

How to make Filet Mignon Adobado with Grilled Pineapple-Habanero Salsa

1. Begin by preparing the adobo marinade: Remove stems and seeds from 4 guajillo chiles and 2 ancho chiles. Place the chiles in a heatproof bowl, cover with boiling water, and let them rehydrate for 20-25 minutes until softened.
2. Drain the rehydrated chiles, reserving about 1/4 cup of the soaking liquid. In a blender, combine the softened chiles, 4 garlic cloves, 2 tablespoons white vinegar, 1 cup fresh orange juice, 1 teaspoon ground cumin, 1 teaspoon Mexican oregano, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1.5 teaspoons kosher salt, and 1/2 teaspoon freshly ground black pepper. Add a splash of the reserved chile water if needed to achieve a smooth paste, then blend until completely smooth.
3. Pat the 4 filet mignon steaks dry with paper towels. Place the steaks in a non-reactive dish or a resealable bag. Pour the adobo marinade over the steaks, ensuring they are well coated. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate.
4. Preheat your grill or a grill pan to medium-high heat. While the grill heats, prepare the grilled pineapple for the salsa. Brush the 1/2 medium cored and sliced fresh pineapple with a little olive oil.
5. Grill the pineapple slices for 2-3 minutes per side, until they have distinct grill marks and are slightly softened. Remove from the grill and let cool slightly, then finely dice the grilled pineapple.
6. In a medium bowl, combine the diced grilled pineapple, 1/4 cup finely diced red onion, 1 small seeded and minced habanero pepper (or serrano for less heat), 1/4 cup chopped fresh cilantro, and 2 tablespoons fresh lime juice. Season with 1/4 teaspoon kosher salt and stir to combine. Set aside.
7. Remove the marinated filet mignon steaks from the refrigerator about 30 minutes before cooking. Scrape off any excess marinade, leaving a thin layer on the steaks, and pat them mostly dry to ensure a good sear.
8. Heat 2 tablespoons olive oil in a heavy-bottomed skillet over medium-high heat, or ensure your grill is hot. Sear the steaks for 3-5 minutes per side for medium-rare, or longer for desired doneness.
9. For medium-rare, cook until an internal temperature of 130-135°F is reached. Use a meat thermometer inserted into the thickest part of the steak for accuracy. For a medium steak, aim for 135-140°F.
10. Transfer the cooked filets to a cutting board and let them rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
11. Slice the filet mignon against the grain into thick medallions, or serve whole. Top each steak generously with the fresh Grilled Pineapple-Habanero Salsa and serve immediately.

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