Filet Mignon con Salsa de Guajillo y Ciruela y Ensalada de Tuna

Filet Mignon con Salsa de Guajillo y Ciruela y Ensalada de Tuna ingredients

• 4 6 oz filet mignon steaks
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 4 dried guajillo chiles
• 0.5 cup dried plums (prunes), pitted
• 2 garlic cloves
• 0.25 cup white onion, chopped
• 1.5 cups chicken broth
• 1 tbsp apple cider vinegar
• 0.5 tsp cumin
• 0.5 tsp Mexican oregano
• 0.5 tsp salt
• 2 cups fresh cactus pears (tunas), peeled and diced
• 1 cup jicama, peeled and finely diced
• 1 cup cucumber, finely diced
• 0.25 cup red onion, finely minced
• 0.25 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• to taste salt and pepper

How to make Filet Mignon con Salsa de Guajillo y Ciruela y Ensalada de Tuna

1. Begin by preparing the Guajillo-Plum Sauce: Remove stems and seeds from 4 dried guajillo chiles. Toast them lightly in a dry skillet over medium heat for 30 seconds per side until fragrant, being careful not to burn them.
2. Place the toasted guajillo chiles and 0.5 cup pitted dried plums in a heatproof bowl. Cover with boiling water and let them rehydrate for 20 minutes until softened. Drain, reserving a bit of the soaking liquid.
3. In a blender, combine the rehydrated chiles and plums, 2 garlic cloves, 0.25 cup chopped white onion, 1.5 cups chicken broth, 1 tbsp apple cider vinegar, 0.5 tsp cumin, 0.5 tsp Mexican oregano, and 0.5 tsp salt. Blend until very smooth, adding a tablespoon or two of the reserved soaking liquid if needed to achieve a pourable consistency.
4. Pour the sauce through a fine-mesh sieve into a saucepan, pressing down on the solids to extract all liquid; discard the solids. Simmer the sauce over low heat for 10-15 minutes, stirring occasionally, until it thickens slightly. Taste and adjust seasoning as needed.
5. Next, prepare the Cactus Pear Salad: In a medium bowl, combine 2 cups diced cactus pears, 1 cup finely diced jicama, 1 cup finely diced cucumber, and 0.25 cup minced red onion.
6. Add 0.25 cup chopped fresh cilantro, 2 tbsp lime juice, and 1 tbsp olive oil to the salad mixture. Season with salt and pepper to taste and toss gently to combine. Set aside.
7. 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.
8. Heat 2 tbsp olive oil in a heavy, oven-safe skillet (cast iron works well) over medium-high heat until shimmering. Carefully place the seasoned filets in the hot skillet.
9. 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.
10. 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, flavorful steak. Slice each filet into thick medallions.
11. To serve, spoon a generous amount of the warm Guajillo-Plum Sauce onto plates. Arrange the sliced filet mignon over the sauce and serve with a side of the vibrant Cactus Pear Salad.

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