Filet Mignon con Salsa de Habanero Asado y Naranja Agria, con Ejotes Salteados

Filet Mignon con Salsa de Habanero Asado y Naranja Agria, con Ejotes Salteados 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
• 1 habanero chile
• 2 garlic cloves
• 0.25 cup white onion
• 0.5 cup sour orange juice
• 0.5 cup chicken broth
• 1 tbsp unsalted butter
• 1 tbsp fresh cilantro
• 0.25 tsp kosher salt
• 1.5 cups fresh green beans (ejotes)
• 1 tsp olive oil
• 1 clove garlic
• 0.25 tsp kosher salt

How to make Filet Mignon con Salsa de Habanero Asado y Naranja Agria, con Ejotes Salteados

1. Prepare the Habanero-Naranja Agria Sauce: Preheat your oven broiler or a comal/dry skillet to high heat. Place 1 habanero chile, 2 garlic cloves, and 0.25 cup roughly chopped white onion directly under the broiler or on the skillet.
2. Roast the ingredients for 5-8 minutes, turning frequently, until they are softened and nicely charred. The garlic should be removed earlier (after 2-3 minutes) to prevent burning.
3. Once roasted, transfer the habanero, garlic, and onion to a blender. Add 0.5 cup sour orange juice (or the orange/lime juice mix), 0.5 cup chicken broth, and 0.25 tsp kosher salt. Blend until completely smooth.
4. Pour the sauce into a small saucepan and bring to a gentle simmer over medium-low heat. Cook for 5-7 minutes, allowing it to slightly reduce and the flavors to meld. Stir in 1 tbsp unsalted butter until melted and emulsified. Remove from heat and stir in 1 tbsp chopped fresh cilantro. Keep warm.
5. Prepare the Sautéed Ejotes: While the sauce simmers, heat 1 tsp olive oil in a separate medium skillet over medium-high heat. Add 1.5 cups trimmed fresh green beans (ejotes) and sauté for 5-7 minutes, stirring occasionally, until tender-crisp and slightly blistered.
6. Add 1 minced garlic clove to the green beans during the last minute of cooking. Season with 0.25 tsp kosher salt. Remove from heat and keep warm.
7. Prepare the Filet Mignon: Pat the 2 filet mignon steaks dry with paper towels. Season both sides generously with 0.5 tsp kosher salt and 0.25 tsp black pepper.
8. Heat 1 tbsp olive oil in a heavy-bottomed skillet 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 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.
10. Cook to your preferred internal temperature: 125-130°F for rare, 130-135°F for medium-rare, 135-140°F for medium. Remove the filets from the skillet and let them rest on a cutting board for 5-7 minutes to allow juices to redistribute.
11. To serve, slice the rested filet mignon against the grain into thick medallions. Arrange the sliced filet on plates, alongside a serving of the Sautéed Ejotes. Spoon a generous amount of the vibrant Habanero-Naranja Agria Sauce over the filet mignon and serve immediately.

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