Filet Mignon al Carbon with Salsa Ranchera

Filet Mignon al Carbon with Salsa Ranchera ingredients

• 4 6-oz Filet Mignon steaks
• 2 tbsp Olive Oil
• 1 tsp Smoked Paprika
• 1 tsp Garlic Powder
• 1/2 tsp Cumin
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 4 ripe Roma Tomatoes
• 1 Jalapeño Pepper
• 1/2 small White Onion
• 2 cloves Garlic
• 1/2 cup Chicken Broth
• 1 tbsp Olive Oil
• 2 tbsp Fresh Cilantro
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• optional Warm Corn Tortillas
• optional Crumbled Cotija Cheese
• extra Fresh Cilantro

How to make Filet Mignon al Carbon with Salsa Ranchera

1. To prepare the Salsa Ranchera, preheat a cast-iron skillet or comal over medium-high heat. Place the 4 whole Roma tomatoes, 1 jalapeño pepper, and 2 garlic cloves directly on the dry, hot surface.
2. Roast the vegetables, turning occasionally, for 8-12 minutes, or until softened, charred, and blistered on all sides. Remove from heat and let cool slightly.
3. Once cooled, peel the skin from the tomatoes and garlic, if desired (the charred skins can add a smoky flavor). Transfer the roasted tomatoes, jalapeño (stem removed), garlic, and 1/2 roughly chopped small white onion to a blender. Add 1/2 cup chicken broth.
4. Blend until relatively smooth but still with some texture; avoid over-blending for a rustic ranchera consistency. Set aside.
5. Heat 1 tablespoon of olive oil in a saucepan over medium heat. Pour the blended salsa into the hot oil. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until the salsa has thickened slightly and flavors have melded. Stir in 2 tablespoons of chopped fresh cilantro, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Keep warm.
6. To prepare the Filet Mignon al Carbon, pat the 4 filet mignon steaks dry with paper towels. In a small bowl, combine 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1/2 teaspoon of ground cumin, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
7. Rub the steaks generously with 2 tablespoons of olive oil, then sprinkle the seasoning mixture evenly over both sides, pressing gently to adhere.
8. Preheat your grill to high heat (about 500-550°F) or a heavy cast-iron skillet over high heat until smoking. Ensure the grill grates are clean and lightly oiled to prevent sticking.
9. Place the seasoned steaks directly on the hot grill or skillet. Sear for 2-3 minutes per side to achieve a beautiful crust and deep char marks.
10. Reduce the grill heat to medium-high (or transfer to a cooler part of the grill/oven if using a skillet), and continue cooking for 3-5 minutes per side for medium-rare (internal temperature 130-135°F), or 5-7 minutes per side for medium (135-140°F). Use a meat thermometer to confirm doneness.
11. Transfer the cooked filet mignon to a cutting board and allow it to rest for 7-10 minutes. This critical step ensures the meat remains juicy and tender by allowing the internal temperature to equalize and juices to redistribute.
12. Slice the rested filet mignon against the grain into thick pieces or serve whole. Arrange the steak on serving plates.
13. Serve the Filet Mignon al Carbon hot, topped generously with the warm Salsa Ranchera. Optionally, serve with warm corn tortillas and a sprinkle of crumbled Cotija cheese and extra fresh cilantro for a complete meal.

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