Filet Mignon con Salsa Negra de Chiles Secos y Frijoles Refritos con Queso Cotija

Filet Mignon con Salsa Negra de Chiles Secos y Frijoles Refritos con Queso Cotija ingredients

• 4 6-oz filet mignon steaks
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 10 chiles dried chile de árbol
• 3 chiles dried pasilla Mixe chiles
• 4 cloves garlic cloves
• 2 medium roma tomatoes
• 1/2 cup water or chicken broth
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1 15-oz can canned pinto beans
• 2 tbsp bacon fat or vegetable oil
• 1/4 cup white onion, finely diced
• 1 clove garlic clove, minced
• 1/4 cup water or chicken broth
• 1/4 tsp salt
• 1/4 cup Queso Cotija, crumbled
• 2 tbsp cilantro, chopped

How to make Filet Mignon con Salsa Negra de Chiles Secos y Frijoles Refritos con Queso Cotija

1. Prepare the chiles for the Salsa Negra: Heat a dry skillet over medium-low heat. Toast the 10 dried chile de árbol and 3 dried pasilla Mixe chiles for 1-2 minutes, turning frequently, until fragrant but not burnt. Remove from skillet.
2. Place the toasted chiles in a heatproof bowl and cover with hot water. Let them rehydrate for 20 minutes, then drain, reserving about 1/4 cup of the soaking liquid.
3. While chiles rehydrate, roast the garlic and tomatoes: Place the 4 garlic cloves and 2 roma tomatoes on a baking sheet. Broil or roast at 400°F (200°C) for 10-15 minutes until charred and softened. Peel the tomatoes if desired.
4. Combine salsa ingredients: In a blender, combine the rehydrated chiles, roasted garlic, roasted tomatoes, 1/2 cup fresh water or chicken broth, 1 tablespoon apple cider vinegar, and 1/2 teaspoon salt. Blend until smooth, adding a splash of the reserved chile soaking liquid if needed to reach desired consistency.
5. Prepare the Frijoles Refritos: Drain and rinse 1 can of pinto beans. Heat 2 tablespoons bacon fat or vegetable oil in a medium saucepan over medium heat. Add 1/4 cup finely diced white onion and cook until softened, about 3-5 minutes.
6. Add 1 minced garlic clove to the saucepan and cook for 1 minute more until fragrant. Add the drained pinto beans and 1/4 cup water or chicken broth. Bring to a simmer.
7. Mash the beans with a potato masher or the back of a spoon until mostly smooth, but still with some texture. Continue to cook, stirring occasionally, until the beans thicken, about 5-7 minutes. Season with 1/4 teaspoon salt to taste.
8. Cook the Filet Mignon: Pat the 4 filet mignon steaks dry and season generously with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons vegetable oil in a heavy skillet over medium-high heat until shimmering.
9. Sear the filets for 3-5 minutes per side for medium-rare, or until a beautiful crust forms and the internal temperature reaches 130-135°F. Remove from skillet and rest for 5-10 minutes, tented with foil.
10. To serve, place a portion of Frijoles Refritos on each plate, sprinkle with 1/4 cup crumbled Queso Cotija. Slice the rested filet mignon against the grain and arrange next to the beans. Spoon a generous amount of Salsa Negra over the steak.
11. Garnish with 2 tablespoons chopped cilantro and serve immediately.

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