Filet Mignon con Salsa de Flor de Jamaica y Chile Morita, con Arroz Verde

Filet Mignon con Salsa de Flor de Jamaica y Chile Morita, con Arroz Verde ingredients

• 4 6 oz filet mignon steaks
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 0.5 cup dried hibiscus flowers (flor de jamaica)
• 2 chile morita
• 2 garlic cloves
• 0.25 cup white onion, roughly chopped
• 0.5 cup fresh orange juice
• 2 tbsp apple cider vinegar
• 1 tbsp sugar or piloncillo, grated
• 0.5 cup vegetable broth or water
• 0.25 tsp ground cinnamon
• 0.5 tsp salt
• 1.5 cups long-grain white rice
• 1.5 cups water
• 1 fresh poblano pepper, stemmed and deseeded
• 1 cup fresh cilantro, packed
• 0.5 cup fresh spinach, packed
• 0.25 cup white onion, roughly chopped
• 1 garlic clove
• 0.5 cup chicken or vegetable broth
• 1 tbsp vegetable oil
• 0.5 tsp salt

How to make Filet Mignon con Salsa de Flor de Jamaica y Chile Morita, con Arroz Verde

1. First, prepare the Jamaica-Morita Sauce: In a small saucepan, bring 2 cups of water to a boil. Remove from heat and add 0.5 cup dried hibiscus flowers and 2 chile morita peppers (stems removed). Let them rehydrate for 15-20 minutes until softened.
2. Drain the hibiscus and moritas, reserving 0.5 cup of the soaking liquid. In a blender, combine the rehydrated hibiscus and moritas, 2 garlic cloves, 0.25 cup roughly chopped white onion, 0.5 cup fresh orange juice, 2 tbsp apple cider vinegar, 1 tbsp sugar (or piloncillo), 0.5 cup vegetable broth, 0.25 tsp ground cinnamon, and 0.5 tsp salt.
3. Blend until completely smooth. Pass the sauce through a fine-mesh sieve into a small saucepan to remove any solids. Simmer the sauce over low heat for 15-20 minutes, stirring occasionally, until it thickens slightly and the flavors meld. Taste and adjust seasoning if necessary.
4. While the sauce simmers, prepare the Arroz Verde: In a blender, combine 1 fresh poblano pepper (stemmed and deseeded), 1 cup packed fresh cilantro, 0.5 cup packed fresh spinach, 0.25 cup roughly chopped white onion, 1 garlic clove, and 0.5 cup chicken or vegetable broth. Blend until very smooth, forming a vibrant green liquid.
5. Heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Add 1.5 cups long-grain white rice and cook, stirring frequently, for 3-5 minutes until the rice is lightly toasted and opaque.
6. Pour the green liquid from the blender into the rice, along with 1.5 cups water and 0.5 tsp salt. Bring to a boil, then reduce heat to low, cover tightly with a lid, and simmer for 18-20 minutes, or until all liquid is absorbed and the rice is tender.
7. Once cooked, remove the rice from heat and let it sit, covered, for 5 minutes before fluffing with a fork. Keep warm.
8. Preheat your oven to 400°F (200°C). Pat the 4 filet mignon steaks dry with paper towels and season generously with 1 tsp kosher salt and 0.5 tsp black pepper on all sides.
9. Heat 2 tbsp olive oil in a heavy, oven-safe skillet (like cast iron) over medium-high heat until shimmering. Carefully place the seasoned filets in the hot skillet.
10. Sear the filets for 3-4 minutes per side until a deep, golden-brown crust forms. Transfer the skillet to the preheated oven and roast for 5-8 minutes for medium-rare (internal temperature 130-135°F / 54-57°C), or longer for your desired doneness.
11. Remove the skillet from the oven and transfer the filets to a cutting board. Let them rest for 5-10 minutes, loosely tented with foil, allowing the juices to redistribute for a tender steak. Slice each filet into thick medallions.
12. To serve, spoon a generous portion of the vibrant Arroz Verde onto each plate. Arrange the sliced filet mignon next to or on top of the rice, and generously spoon the warm Jamaica-Morita Sauce over the filet. Serve immediately.

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