Filet Mignon con Glaseado de Tamarindo y Chile de Árbol, acompañado de Plátanos Machos Fritos

Filet Mignon con Glaseado de Tamarindo y Chile de Árbol, acompañado de Plátanos Machos Fritos ingredients

• 1/4 cup tamarind concentrate (or paste)
• 1/4 cup water
• 2 tbsp brown sugar
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp lime juice
• 1 clove garlic, minced
• 1/2 tsp dried chile de árbol, crushed
• 1/4 tsp salt
• 4 6-oz filet mignon steaks
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 medium ripe plantains (yellow with black spots)
• 3 cups vegetable oil, for frying
• 1/4 tsp salt
• 2 tbsp fresh cilantro, chopped

How to make Filet Mignon con Glaseado de Tamarindo y Chile de Árbol, acompañado de Plátanos Machos Fritos

1. Prepare the Tamarind-Chile de Árbol Glaze: In a small saucepan, combine 1/4 cup tamarind concentrate, 1/4 cup water, 2 tbsp brown sugar, 1 tbsp soy sauce, 1 tbsp lime juice, 1 minced garlic clove, 1/2 tsp crushed dried chile de árbol, and 1/4 tsp salt. Whisk until well combined.
2. Bring the glaze mixture to a simmer over medium heat, then reduce the heat to low and cook for 8-10 minutes, stirring occasionally, until the glaze thickens enough to coat the back of a spoon. Set aside and keep warm.
3. Prepare the Plátanos Machos Fritos: Peel the 2 ripe plantains and slice them into 1/2-inch thick rounds on a slight bias. The riper the plantains, the sweeter they will be.
4. Heat 3 cups vegetable oil in a deep skillet or Dutch oven over medium-high heat to 350-375°F (175-190°C). Carefully add the plantain slices in batches, ensuring not to overcrowd the pan, which would lower the oil temperature.
5. Fry the plantains for 2-3 minutes per side, or until golden brown and tender. Use a slotted spoon to transfer the fried plantains to a plate lined with paper towels to drain excess oil. Season immediately with 1/4 tsp salt.
6. Prepare the Filet Mignon: Pat the 4 filet mignon steaks completely dry with paper towels. Season both sides generously with 1 tsp salt and 1/2 tsp black pepper.
7. Heat 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 seasoned steaks into the hot skillet. Sear for 3-4 minutes per side for medium-rare (internal temperature 130-135°F), or adjust time for desired doneness, turning once with tongs.
9. For thicker steaks or a more even cook, transfer the skillet to a preheated 400°F (200°C) oven and bake for an additional 5-8 minutes, or until the desired internal temperature is reached.
10. Remove the steaks from the pan and transfer them to a cutting board. Tent loosely with foil and let them rest for 5-7 minutes. This allows the internal juices to redistribute, ensuring a tender and moist steak.
11. To serve, slice each filet mignon steak into thick medallions against the grain. Arrange the sliced filet on individual plates alongside the warm Plátanos Machos Fritos. Drizzle a generous amount of the Tamarind-Chile de Árbol Glaze over the steak and plantains, then garnish with 2 tbsp fresh chopped cilantro. Serve immediately.

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