Filet Mignon con Salsa Borracha y Puré de Frijol Negro

Filet Mignon con Salsa Borracha y Puré de Frijol Negro 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
• 2 ripe Roma tomatoes
• 1 serrano chiles
• 1 garlic clove
• 0.25 cup white onion
• 0.5 cup dark beer
• 0.25 cup chicken broth
• 2 tbsp fresh cilantro
• 0.5 tsp kosher salt
• 1 tsp vegetable oil
• 15 oz canned black beans
• 0.5 cup chicken broth
• 1 garlic clove
• 1 sprig fresh epazote (optional)
• 0.25 tsp kosher salt

How to make Filet Mignon con Salsa Borracha y Puré de Frijol Negro

1. Prepare the Salsa Borracha: Heat a comal or dry skillet over medium-high heat. Roast the 2 Roma tomatoes, 1 serrano chile, and 1 garlic clove until softened and lightly charred on all sides, about 8-10 minutes. Remove the garlic after 2-3 minutes to prevent burning.
2. Once roasted, transfer the tomatoes, serrano (stem removed), and garlic to a blender. Add 0.25 cup chopped white onion, 0.5 cup dark beer, 0.25 cup chicken broth, and 0.5 tsp kosher salt. Blend until smooth, then set aside.
3. Start the Black Bean Purée: In a small saucepan, combine the 15 oz rinsed and drained black beans, 0.5 cup chicken broth, 1 garlic clove, and 1 sprig of epazote (if using). Bring to a simmer over medium heat and cook for 5-7 minutes, allowing the flavors to meld.
4. Remove the epazote and garlic from the saucepan. Transfer the black beans and liquid to a blender or food processor. Blend until very smooth and creamy. Season with 0.25 tsp kosher salt and keep warm over low heat or in a double boiler.
5. Prepare the Filet Mignon: Pat the 2 filet mignon steaks dry with paper towels to ensure a good sear. Season both sides generously with 0.5 tsp kosher salt and 0.25 tsp black pepper.
6. Heat 1 tbsp olive oil in a heavy-bottomed skillet (preferably cast iron) over medium-high heat until shimmering. Carefully place the seasoned filets in the hot skillet.
7. 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.
8. For precise doneness, use a meat thermometer: 125-130°F for rare, 130-135°F for medium-rare, 135-140°F for medium. Once cooked to your preference, remove the filets from the skillet and let them rest on a cutting board for 5-7 minutes. This allows the juices to redistribute, ensuring a tender steak.
9. While the filets rest, reheat the Salsa Borracha gently in the same skillet (if desired, or a separate pan). Stir in 2 tbsp fresh cilantro just before serving. Taste and adjust seasoning if needed.
10. To serve, spread a generous portion of the warm Black Bean Purée on each plate. Slice the rested filet mignon against the grain into thick medallions and arrange them atop the purée. Spoon the vibrant Salsa Borracha generously over the filet mignon and serve immediately.

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