Filet Mignon Relleno de Queso y Rajas con Salsa Cremosa de Chipotle

Filet Mignon Relleno de Queso y Rajas con Salsa Cremosa de Chipotle ingredients

• 4 6 oz filet mignon steaks
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 2 poblano peppers
• 1 cup Oaxaca cheese (or mozzarella), shredded
• 0.25 cup white onion, finely diced
• 1 garlic clove, minced
• 0.5 cup corn kernels (fresh or frozen)
• to taste salt and pepper
• 1 tbsp olive oil
• 0.5 cup white onion, finely chopped
• 2 garlic cloves, minced
• 1 (or 2, to taste) canned chipotle peppers in adobo, minced
• 0.5 cup fire-roasted diced tomatoes
• 0.75 cup chicken broth
• 0.5 cup heavy cream
• 2 tbsp fresh cilantro, chopped (for garnish)
• to taste salt and pepper

How to make Filet Mignon Relleno de Queso y Rajas con Salsa Cremosa de Chipotle

1. Start by preparing the rajas: Roast 2 poblano peppers over an open flame, under a broiler, or in a very hot oven until the skin is charred and blistered on all sides. Place them in a bowl, cover with plastic wrap, and let steam for 10-15 minutes.
2. Once cooled, peel the skin from the poblanos, remove stems and seeds, and slice them into thin strips (rajas). In a small pan, sauté 0.25 cup diced white onion and 1 minced garlic clove in a touch of oil until softened. Add the poblano rajas and 0.5 cup corn kernels, cook for 2-3 minutes, then season with salt and pepper. Set aside to cool slightly.
3. Preheat your oven to 400°F (200°C). Pat the 4 filet mignon steaks dry. Using a sharp knife, carefully butterfly each filet by slicing horizontally through the thickest part almost all the way through, leaving about a half-inch hinge.
4. Open the butterflied filets and season the inside lightly with salt and pepper. Distribute the cooled poblano rajas mixture evenly over one side of each opened filet, then top with 1 cup shredded Oaxaca cheese.
5. Fold the other half of the filet over the filling and gently press to seal. Secure each stuffed filet with 2-3 kitchen twine pieces to hold the filling in place during cooking. Season the outside of the stuffed filets with 1 tsp kosher salt and 0.5 tsp black pepper.
6. Heat 2 tbsp olive oil in a large, oven-safe skillet over medium-high heat until shimmering. Carefully place the stuffed filets in the hot skillet and sear for 3-4 minutes per side until a golden-brown crust forms.
7. Transfer the skillet to the preheated oven and bake for 10-15 minutes for medium-rare (internal temperature 130-135°F / 54-57°C), or longer for desired doneness. Remove from oven and transfer to a cutting board, resting for 5-10 minutes, loosely tented with foil.
8. While the filets rest, prepare the Chipotle Cream Sauce: In the same skillet (or a clean one) over medium heat, add 1 tbsp olive oil. Sauté 0.5 cup chopped white onion until translucent, about 3-4 minutes, then add 2 minced garlic cloves and cook for another minute until fragrant.
9. Stir in 1-2 minced chipotle peppers in adobo and 0.5 cup fire-roasted diced tomatoes. Cook for 3 minutes, allowing the flavors to meld. Pour in 0.75 cup chicken broth and bring to a simmer, scraping up any browned bits from the pan.
10. Reduce heat to low and stir in 0.5 cup heavy cream. Simmer gently for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper to taste. Remove the twine from the rested filets before serving.
11. Serve the Filet Mignon Relleno de Queso y Rajas by spooning the creamy chipotle sauce generously over and around each steak. Garnish with 2 tbsp fresh chopped cilantro.

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