Filet Mignon con Xec de Pavo y Sikil P'aak

Filet Mignon con Xec de Pavo y Sikil P'aak ingredients

• 4 6-oz filet mignon steaks
• 1/2 cup fresh sour orange juice
• 1 tbsp achiote paste
• 3 cloves garlic cloves
• 1/2 tsp cumin
• 1/2 tsp oregano (Mexican preferred)
• 1/4 tsp black pepper
• 1 tsp salt
• 2 tbsp vegetable oil
• 1/2 cup pepitas (raw pumpkin seeds)
• 2 medium roma tomatoes
• 1 small serrano pepper
• 1 clove garlic clove
• 1/2 cup chicken broth or water
• 2 tbsp cilantro
• 1/2 tsp salt

How to make Filet Mignon con Xec de Pavo y Sikil P'aak

1. Prepare the Xec de Pavo marinade: In a blender or food processor, combine the 1/2 cup sour orange juice, 1 tablespoon achiote paste, 3 garlic cloves, 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon black pepper, and 1 teaspoon salt. Blend until completely smooth.
2. Place the 4 filet mignon steaks in a shallow dish and pour the marinade over them, ensuring they are fully coated. Cover the dish and refrigerate for at least 2 hours, or preferably 4 hours, to allow the flavors to penetrate the meat.
3. While the steaks marinate, prepare the Sikil P'aak: Toast the 1/2 cup pepitas in a dry skillet over medium-low heat for 5-7 minutes, stirring frequently, until they are lightly golden and fragrant. Be careful not to burn them, then set aside to cool.
4. Roast the vegetables for the sauce: Place the 2 roma tomatoes, 1 serrano pepper, and 1 garlic clove on a baking sheet. Broil or roast at 400°F (200°C) for 10-15 minutes, turning occasionally, until the skins are charred and blistered.
5. Once roasted, transfer the tomatoes, serrano, and garlic to a blender. Add the cooled toasted pepitas, 1/2 cup chicken broth, and 2 tablespoons cilantro. Blend until a smooth, thick sauce forms. Season with 1/2 teaspoon salt, or to taste.
6. Heat 1 tablespoon of vegetable oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until shimmering. Remove the marinated steaks from the refrigerator, pat them dry with paper towels to ensure a good sear, and season lightly with additional salt and pepper if desired.
7. Carefully place the filets in the hot skillet. Sear for 3-5 minutes per side for medium-rare, or longer for desired doneness, until a deep brown crust forms. Use an instant-read thermometer to check internal temperature: 130-135°F for medium-rare.
8. Remove the steaks from the skillet and let them rest on a cutting board, tented loosely with foil, for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.
9. To serve, slice each filet mignon into thick medallions or serve whole. Spoon a generous amount of the Sikil P'aak onto each plate or serve on the side for dipping.
10. Garnish with a sprinkle of fresh cilantro, if desired, and serve immediately with your favorite Mexican rice or roasted vegetables.

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