Filet Mignon con Salsa Cremosa de Poblano y Sopes de Maíz

Filet Mignon con Salsa Cremosa de Poblano y Sopes de Maíz ingredients

• 4 6 oz filet mignon steaks
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 3 large poblano peppers
• 3 large garlic cloves
• 0.5 cup white onion, chopped
• 0.75 cup chicken broth
• 0.5 cup heavy cream
• 2 oz cream cheese
• 0.25 cup fresh cilantro, roughly chopped
• to taste salt
• 1.5 cups masa harina
• 1.25 cups warm water
• 0.5 tsp salt
• 0.5 cup vegetable oil, for frying
• 0.25 cup crumbled cotija cheese
• 2 tbsp extra cilantro, chopped

How to make Filet Mignon con Salsa Cremosa de Poblano y Sopes de Maíz

1. Prepare the poblano peppers: Roast the 3 poblano peppers and 3 garlic cloves directly over an open flame on a gas stove, under a broiler, or on a hot griddle until the skins are charred and blistered, about 5-7 minutes. Place the charred peppers and garlic in a bowl, cover tightly with plastic wrap, and let steam for 10-15 minutes.
2. Once cooled, peel the skin from the poblanos, remove stems and seeds, then roughly chop them. Peel the roasted garlic. Set aside.
3. Make the poblano cream sauce: In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Sauté 0.5 cup chopped white onion for 3-4 minutes until softened. Add the chopped roasted poblanos and garlic to the saucepan.
4. Carefully transfer the poblano mixture to a blender. Add 0.75 cup chicken broth, 0.5 cup heavy cream, 2 ounces cream cheese, and 0.25 cup roughly chopped fresh cilantro. Blend until very smooth, scraping down the sides as needed.
5. Return the blended sauce to the saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally, and cook for 5-7 minutes to allow the flavors to meld and the sauce to thicken slightly. Season with salt to taste and keep warm.
6. Prepare the sopes dough: In a medium bowl, combine 1.5 cups masa harina and 0.5 teaspoon salt. Gradually add 1.25 cups warm water, mixing with your hands until a soft, pliable dough forms. If the dough is too dry, add a little more water; if too wet, add a little more masa harina.
7. Form and cook the sopes: Divide the dough into 8 equal portions. Roll each portion into a ball, then press it into a 3-4 inch thick tortilla using a tortilla press or your hands. Cook each masa tortilla on a hot, dry comal or cast-iron skillet over medium-high heat for 1-2 minutes per side, until lightly golden and puffed.
8. Immediately after cooking, while the tortillas are still warm, pinch up the edges of each tortilla to form a rim, creating a small cup-like shape. This is what defines a sope. Set aside.
9. Cook the filet mignon: Pat the 4 filet mignon steaks dry with paper towels. Season generously with 1 teaspoon kosher salt and 0.5 teaspoon black pepper. Heat 1 tablespoon olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.
10. Sear the steaks for 3-5 minutes per side for medium-rare (internal temperature 130-135°F), or adjust cooking time to your desired doneness. For a nice crust, sear the edges for about 1 minute each. Remove from heat and let rest on a cutting board, tented with foil, for 5-7 minutes.
11. In a separate skillet, heat 0.5 cup vegetable oil over medium heat. Fry the prepared sopes for 1-2 minutes per side until lightly golden and crispy. Remove with tongs and drain on paper towels.
12. To serve, place 2 crispy sopes on each plate. Spoon a generous amount of the warm poblano cream sauce over the sopes. Slice the rested filet mignon against the grain into thick medallions and arrange on top of the sopes and sauce. Garnish with crumbled cotija cheese and extra chopped cilantro, if desired, and serve immediately.

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