Filet Mignon con Chiles Toreados y Crema Agria

Filet Mignon con Chiles Toreados y Crema Agria ingredients

• 2 6-oz Filet Mignon steaks
• 1 tbsp Olive Oil
• to taste Salt
• to taste Black Pepper
• 3 whole Jalapeño Peppers
• 2 whole Serrano Peppers
• 1 tbsp Olive Oil
• 1 tbsp Lime Juice
• 1 tsp Soy Sauce
• pinch Salt
• 1/4 cup Mexican Crema or Sour Cream
• 2 tbsp Cilantro

How to make Filet Mignon con Chiles Toreados y Crema Agria

1. Pat filet mignon steaks dry thoroughly with paper towels to ensure a good sear. Season generously on all sides with salt and freshly ground black pepper. Let them sit at room temperature for 15-20 minutes to tenderize slightly.
2. While the steaks rest, prepare the chiles toreados. Heat 1 tablespoon of olive oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering and hot.
3. Add the whole jalapeño and serrano peppers to the hot skillet. Cook, turning occasionally with tongs, for 8-10 minutes, or until the peppers are blistered, softened, and slightly charred on all sides.
4. Remove the peppers from the skillet and transfer them to a small bowl. Immediately add the 1 tablespoon of lime juice, 1 teaspoon of soy sauce, and a pinch of salt. Toss gently to coat. Set aside.
5. Wipe out the skillet used for the peppers, or use a fresh skillet. Add 1 tablespoon of olive oil and heat over medium-high heat until it begins to smoke lightly, indicating it's hot enough for searing.
6. Carefully place the seasoned filet mignon steaks in the hot skillet. Sear for 3-4 minutes per side for medium-rare (internal temperature 130-135°F), or adjust cooking time for desired doneness.
7. Reduce heat to medium if needed, and continue cooking, flipping every minute or so, until the internal temperature reaches your preferred doneness: 125°F for rare, 130-135°F for medium-rare, 135-140°F for medium. Use an instant-read thermometer.
8. Transfer the cooked steaks to a cutting board and let them rest for 5-7 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a tender and flavorful steak.
9. Slice the rested filet mignon against the grain into thick medallions. Arrange the sliced steak on serving plates.
10. Serve immediately with the chiles toreados arranged alongside. Drizzle each serving with 1/4 cup of Mexican crema or sour cream and garnish with fresh chopped cilantro.

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