Filet Mignon con Salsa Macha de Cacahuate y Arroz Blanco con Nopalitos

Filet Mignon con Salsa Macha de Cacahuate y Arroz Blanco con Nopalitos 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
• 6 dried chile de árbol
• 2 dried pasilla chiles
• 2 garlic cloves
• 0.25 cup raw peanuts
• 1 tbsp sesame seeds
• 0.75 cup extra virgin olive oil
• 1 tbsp apple cider vinegar
• 0.5 tsp kosher salt
• 0.75 cup long grain white rice
• 1.5 cups water or vegetable broth
• 0.5 cup canned nopalitos
• 1 tbsp white onion
• 1 tbsp fresh cilantro
• 0.25 tsp kosher salt
• 1 tsp vegetable oil

How to make Filet Mignon con Salsa Macha de Cacahuate y Arroz Blanco con Nopalitos

1. Prepare the Salsa Macha de Cacahuate: Heat 0.75 cup extra virgin olive oil in a small saucepan over medium-low heat. Add 6 dried chile de árbol and 2 deseeded pasilla chiles. Fry for 1-2 minutes until slightly darker and fragrant, being careful not to burn them. Remove chiles with a slotted spoon and set aside.
2. In the same oil, add 2 garlic cloves, 0.25 cup raw peanuts, and 1 tbsp sesame seeds. Cook over medium-low heat for 3-5 minutes, stirring frequently, until the garlic is golden and the peanuts and sesame seeds are lightly toasted. Remove with a slotted spoon and set aside with the chiles.
3. Once cooled slightly, transfer the fried chiles, garlic, peanuts, and sesame seeds to a food processor or molcajete. Add 1 tbsp apple cider vinegar and 0.5 tsp kosher salt. Pulse or grind until a coarse, chunky paste forms. Pour in the reserved chile-infused olive oil, mixing well to combine. Set aside.
4. Prepare the Arroz Blanco con Nopalitos: Rinse 0.75 cup long grain white rice under cold water until the water runs clear. In a medium saucepan, heat 1 tsp vegetable oil over medium heat. Add the rinsed rice and toast for 2-3 minutes, stirring, until opaque.
5. Pour in 1.5 cups water or vegetable broth and add 0.25 tsp kosher salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes, or until all liquid is absorbed and the rice is tender.
6. Remove the rice from heat and let it rest, covered, for 5 minutes. Then, fluff with a fork and gently stir in 0.5 cup drained and diced canned nopalitos, 1 tbsp finely minced white onion, and 1 tbsp chopped fresh cilantro. 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 (125-140°F). Remove the filets from the skillet and let them rest on a cutting board for 5-7 minutes. This crucial step ensures the juices redistribute, resulting in a tender and succulent steak.
11. To serve, spoon a generous portion of the Arroz Blanco con Nopalitos onto each plate. Slice the rested filet mignon against the grain into thick medallions and arrange them next to or on top of the rice. Drizzle a generous amount of the chunky Salsa Macha de Cacahuate over the filet and rice. Serve immediately.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.