Filet Mignon Encacahuatado con Camotes Asados

Filet Mignon Encacahuatado con Camotes Asados ingredients

• 4 6 oz filet mignon steaks
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 2 large dried ancho chiles, stemmed and seeded
• 3 dried chile de árbol (optional, for heat)
• 0.5 cup raw peanuts
• 1 medium Roma tomato, roughly chopped
• 0.5 cup white onion, roughly chopped
• 2 large garlic cloves
• 1 tbsp sesame seeds
• 0.25 tsp ground cinnamon
• 1.5 cups chicken broth
• 0.5 tsp kosher salt
• 2 large sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tsp toasted sesame seeds
• 2 tbsp fresh cilantro, chopped

How to make Filet Mignon Encacahuatado con Camotes Asados

1. Preheat your oven to 400°F (200°C). Prepare the sweet potatoes: In a medium bowl, toss the 2 large cubed sweet potatoes with 1 tablespoon olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until evenly coated. Spread them in a single layer on a baking sheet.
2. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until tender and lightly caramelized. Set aside and keep warm.
3. Prepare the chiles: Heat a dry skillet over medium heat. Toast the 2 ancho chiles and 3 chile de árbol (if using) for 30 seconds per side until fragrant. Be careful not to burn them, as this can make them bitter. Transfer to a small bowl, cover with hot water, and let rehydrate for 15 minutes.
4. In the same dry skillet, toast 0.5 cup raw peanuts and 1 tablespoon sesame seeds over medium-low heat for 3-5 minutes, stirring frequently, until lightly golden and fragrant. Remove and set aside.
5. Add 1 teaspoon olive oil to the skillet. Sauté 1 medium roughly chopped Roma tomato, 0.5 cup roughly chopped white onion, and 2 large garlic cloves over medium heat for 5-7 minutes, until softened and slightly browned. Remove from heat.
6. Drain the rehydrated chiles, reserving about 0.5 cup of the soaking liquid. In a blender, combine the rehydrated chiles, toasted peanuts, toasted sesame seeds, sautéed tomato, onion, garlic, 0.25 teaspoon ground cinnamon, and 0.5 teaspoon kosher salt. Add 1.5 cups chicken broth and 0.25 cup of the reserved chile soaking liquid.
7. Blend until the sauce is very smooth, about 2-3 minutes, adding more chile soaking liquid or broth if needed to achieve a pourable consistency. Pass the sauce through a fine-mesh sieve into a clean saucepan to ensure a silky smooth texture.
8. Bring the encacahuatado sauce to a gentle simmer over medium-low heat. Cook for 10-15 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning as needed.
9. Cook the filet mignon: Pat the 4 filet mignon steaks dry with paper towels. Season generously with 1 teaspoon kosher salt and 0.5 teaspoon black pepper. Heat 1 tablespoon olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.
10. Sear the steaks for 3-5 minutes per side for medium-rare (internal temperature 130-135°F), or adjust cooking time to your desired doneness. For a nice crust, sear the edges for about 1 minute each. Remove from heat and let rest on a cutting board, tented with foil, for 5-7 minutes.
11. To serve, spoon a generous amount of the warm encacahuatado sauce onto each plate. Arrange a rested filet mignon steak on top of the sauce, either whole or sliced into thick medallions. Serve alongside the roasted sweet potatoes. Garnish with a sprinkle of toasted sesame seeds and fresh chopped cilantro, if desired.

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