Filet Mignon con Glaseado de Jamaica y Chile Ancho

Filet Mignon con Glaseado de Jamaica y Chile Ancho ingredients

• 2 6 oz filet mignon steaks
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 0.5 cup dried jamaica (hibiscus) flowers
• 2 dried ancho chiles
• 2 cups water
• 1 garlic clove
• 2 tbsp apple cider vinegar
• 1 tbsp piloncillo (or dark brown sugar)
• 0.25 tsp kosher salt
• 1.5 cups fresh corn kernels
• 1 tbsp unsalted butter
• 1 tbsp lime juice
• 2 tbsp fresh cilantro
• 0.25 tsp kosher salt

How to make Filet Mignon con Glaseado de Jamaica y Chile Ancho

1. Prepare the Jamaica-Ancho Glaze: Place 0.5 cup dried jamaica flowers and 2 deseeded ancho chiles in a small saucepan with 2 cups water. Bring to a boil, then reduce heat and simmer for 15 minutes until the chiles are rehydrated and the jamaica has released its color.
2. Carefully strain the mixture, reserving the liquid. Discard the jamaica flowers. Transfer the rehydrated ancho chiles, 1 garlic clove, 2 tbsp apple cider vinegar, 1 tbsp piloncillo (or dark brown sugar), and 0.25 tsp kosher salt to a blender.
3. Add 0.5 cup of the reserved jamaica liquid to the blender. Blend until very smooth, adding a little more liquid if needed to achieve a thick glaze consistency. Pour the glaze back into a small saucepan and simmer over low heat for 5-10 minutes, stirring occasionally, until it thickens to a syrupy consistency. Set aside, keeping warm.
4. Prepare the Elote Asado Desgranado: Heat a large skillet (or cast iron pan) over medium-high heat. Add 1 tbsp unsalted butter. Once melted, add 1.5 cups fresh corn kernels and cook, stirring occasionally, for 8-10 minutes, until the corn is lightly charred and tender-crisp.
5. Remove the corn from the heat and stir in 1 tbsp lime juice, 2 tbsp chopped fresh cilantro, and 0.25 tsp kosher salt. Taste and adjust seasoning if needed. Keep warm.
6. Prepare the Filet Mignon: Pat the 2 filet mignon steaks dry with paper towels. Season both sides generously with 0.5 tsp kosher salt and 0.25 tsp black pepper.
7. Heat 1 tbsp olive oil in a heavy-bottomed skillet over medium-high heat until shimmering. Carefully place the seasoned filets in the hot skillet.
8. Sear the filets for 3-4 minutes per side for medium-rare, or longer for desired doneness, until a beautiful brown crust forms. Halfway through the searing process, add 1 tbsp unsalted butter to the pan and baste the steaks with the melted butter.
9. Cook to your preferred internal temperature: 125-130°F for rare, 130-135°F for medium-rare, 135-140°F for medium. Remove the filets from the skillet and let them rest on a cutting board for 5-7 minutes. This resting period is crucial for juicy steaks.
10. To serve, spoon a portion of the warm Elote Asado Desgranado onto each plate. Place a rested filet mignon steak on top, then generously brush or spoon the warm Jamaica-Ancho Glaze over the steak. Serve immediately.

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