Filet Mignon con Manchamanteles

Filet Mignon con Manchamanteles ingredients

• 4 6-oz filet mignon steaks
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 3 chiles ancho chiles, stemmed and seeded
• 2 chiles guajillo chiles, stemmed and seeded
• 2 medium plum tomatoes
• 1/4 cup white onion
• 2 cloves garlic cloves
• 1/2 medium plantain, ripe
• 1/2 cup pineapple chunks
• 1/2 medium apple (Granny Smith recommended)
• 1/4 cup almonds
• 1 tbsp sesame seeds
• 1 small cinnamon stick
• 2 whole cloves
• 2 cups chicken broth
• 2 tbsp lard or vegetable oil
• 1 tsp salt
• 1 tsp sesame seeds

How to make Filet Mignon con Manchamanteles

1. Prepare the chiles: Heat a dry skillet over medium-low heat. Toast the 3 ancho chiles and 2 guajillo chiles for 30-60 seconds per side until fragrant; do not burn. Place them in a bowl, cover with hot water, and let rehydrate for 20 minutes. Drain, reserving 1/2 cup of the soaking liquid.
2. Roast vegetables and fruits: On a baking sheet, broil or roast the 2 plum tomatoes, 1/4 cup white onion, and 2 garlic cloves until charred and softened, about 10-15 minutes. In the same skillet, lightly fry 1/2 medium plantain (sliced), 1/2 cup pineapple chunks, and 1/2 medium apple until softened and slightly caramelized.
3. Toast nuts and spices: In a dry skillet, toast 1/4 cup almonds and 1 tablespoon sesame seeds until fragrant and lightly browned. Add 1 small cinnamon stick and 2 whole cloves, toasting for another 30 seconds.
4. Blend the sauce: In a blender, combine the rehydrated chiles, roasted tomatoes, onion, garlic, fried plantain, pineapple, apple, toasted almonds, sesame seeds, cinnamon stick, and cloves. Add 2 cups chicken broth and 1 teaspoon salt. Blend until very smooth, adding a little reserved chile liquid if needed. Strain through a fine-mesh sieve for a silkier sauce if desired.
5. Cook the sauce: Heat 2 tablespoons lard or vegetable oil in a large pot or Dutch oven over medium heat. Pour in the blended sauce carefully (it may splatter). Bring to a simmer, then reduce heat to low and cook for 30-45 minutes, stirring occasionally, until the sauce thickens and deepens in color. Adjust seasoning to taste.
6. Prepare the Filet Mignon: While the sauce simmers, pat the 4 filet mignon steaks dry with paper towels. Season generously with 1 teaspoon salt and 1/2 teaspoon black pepper on all sides.
7. Sear the steaks: Heat 2 tablespoons vegetable oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until just smoking. Carefully place the seasoned filets in the hot skillet.
8. Cook for 3-5 minutes per side for medium-rare, or until a rich, brown crust forms and the internal temperature reaches 130-135°F for medium-rare. Adjust cooking time for desired doneness.
9. Rest the steaks: Remove the steaks from the skillet and transfer them to a cutting board. Tent loosely with foil and let rest for 5-10 minutes. This is crucial for keeping the steaks juicy and tender.
10. To serve, spoon a generous pool of the warm Manchamanteles sauce onto each plate. Slice the rested filet mignon into thick medallions or serve whole, placing it atop the sauce.
11. Garnish with a sprinkle of 1 teaspoon toasted sesame seeds, if desired, and serve immediately with white rice or warm tortillas.

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