Filet Mignon con Costra de Semillas de Calabaza y Salsa de Pasilla Oaxaca Ahumada

Filet Mignon con Costra de Semillas de Calabaza y Salsa de Pasilla Oaxaca Ahumada ingredients

• 4 6-oz filet mignon steaks
• 1/2 cup pumpkin seeds (pepitas), raw
• 1 tbsp ancho chile powder
• 1/2 tsp cumin, ground
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 dried Pasilla Oaxaca chiles
• 2 medium tomatoes
• 3 medium tomatillos, husked
• 1/4 cup white onion, roughly chopped
• 2 garlic cloves
• 1/2 cup chicken or vegetable broth
• 1 tsp apple cider vinegar
• 1/2 tsp sugar
• 1/2 tsp salt
• 1 tbsp olive oil
• 2 tbsp fresh cilantro, chopped

How to make Filet Mignon con Costra de Semillas de Calabaza y Salsa de Pasilla Oaxaca Ahumada

1. Prepare the Pasilla Oaxaca Salsa: Remove stems and seeds from the 2 dried Pasilla Oaxaca chiles. Toast them lightly in a dry skillet over medium heat for 30-60 seconds per side until fragrant, being careful not to burn. Transfer them to a bowl and cover with hot water; let them rehydrate for 20 minutes.
2. While chiles rehydrate, roast the vegetables: On a baking sheet, toss 2 medium tomatoes, 3 medium tomatillos, 1/4 cup roughly chopped white onion, and 2 garlic cloves with a drizzle of olive oil. Roast in a preheated oven at 400°F (200°C) for 15-20 minutes, or until softened and lightly charred.
3. Drain the rehydrated chiles and add them to a blender along with the roasted vegetables, 1/2 cup chicken or vegetable broth, 1 tsp apple cider vinegar, 1/2 tsp sugar, and 1/2 tsp salt. Blend until smooth. Pass the sauce through a fine-mesh sieve if a perfectly smooth texture is desired.
4. Heat 1 tbsp olive oil in a saucepan over medium heat. Pour the blended salsa into the pan and simmer gently for 10-15 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly. Keep warm.
5. Prepare the Pepita Crust for the Filet Mignon: In a food processor, pulse 1/2 cup raw pumpkin seeds (pepitas) until coarsely chopped, but not a paste. Transfer to a shallow dish and mix with 1 tbsp ancho chile powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
6. Pat the 4 filet mignon steaks completely dry with paper towels. Lightly brush each steak with olive oil, then press both sides into the pepita mixture to create an even crust, ensuring the seeds adhere well.
7. Preheat a heavy-bottomed skillet or cast-iron pan over medium-high heat for 5-7 minutes. Add 2 tbsp olive oil to the hot pan.
8. Carefully place the crusted filet mignons in the hot skillet. Sear for 4-5 minutes per side for medium-rare (internal temperature 130-135°F), or adjust time for desired doneness, turning once. If steaks are thick, you may transfer the pan to a preheated 400°F (200°C) oven for an additional 5-8 minutes to finish cooking.
9. Remove the steaks from the pan and let them rest on a cutting board, tented loosely with foil, for 5-7 minutes. This allows the internal juices to redistribute, ensuring a tender and moist steak.
10. To serve, spoon a generous amount of the warm Salsa de Pasilla Oaxaca Ahumada onto each plate. Place a pepita-crusted filet mignon on top of the sauce and garnish with 2 tbsp fresh chopped cilantro. Serve immediately, perhaps with a side of arroz rojo or roasted asparagus.

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