Filet Mignon with Ancho-Orange Marinade and Cilantro-Lime Rice

Filet Mignon with Ancho-Orange Marinade and Cilantro-Lime Rice ingredients

• 2 dried Ancho Chiles
• 1/2 cup Orange Juice
• 2 tbsp Lime Juice
• 3 cloves Garlic
• 1 tsp Cumin
• 1 tsp Mexican Oregano
• 1 tbsp Honey or Agave Nectar
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 4 6-oz Filet Mignon steaks
• 1 tbsp Olive Oil
• 1 cup Long-Grain White Rice
• 2 cups Water or Chicken Broth
• 1 tbsp Olive Oil
• 1 clove Garlic
• 1/4 cup Fresh Cilantro
• 2 tbsp Lime Juice
• 1/2 tsp Salt

How to make Filet Mignon with Ancho-Orange Marinade and Cilantro-Lime Rice

1. To prepare the Ancho-Orange Marinade, remove stems and seeds from the 2 dried ancho chiles. Toast them in a dry skillet over medium heat for 30 seconds per side until fragrant. Place chiles in a bowl and cover with hot water; let rehydrate for 15-20 minutes until soft.
2. Drain the rehydrated chiles and place them in a blender. Add 1/2 cup orange juice, 2 tablespoons lime juice, 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon dried Mexican oregano, 1 tablespoon honey or agave nectar, 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Blend until very smooth.
3. Place the 4 filet mignon steaks in a non-reactive dish or a large resealable bag. Pour the ancho-orange marinade over the steaks, ensuring they are fully coated. Marinate in the refrigerator for at least 2 hours, or up to 4 hours, turning occasionally.
4. To prepare the Cilantro-Lime Rice, rinse 1 cup of long-grain white rice thoroughly under cold water until the water runs clear. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the 1 minced garlic clove and sauté for 30 seconds until fragrant.
5. Add the rinsed rice to the saucepan and stir to coat with oil. Cook for 1-2 minutes, stirring constantly, until slightly translucent. Pour in 2 cups of water or chicken broth and add 1/2 teaspoon of salt. Bring to a boil.
6. Once boiling, reduce heat to low, cover the saucepan tightly, and simmer for 15-18 minutes, or until all the liquid is absorbed and the rice is tender. Do not lift the lid during cooking to ensure proper steaming.
7. Once cooked, remove the rice from heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork, then stir in 1/4 cup chopped fresh cilantro and 2 tablespoons of freshly squeezed lime juice. Adjust salt to taste and keep warm.
8. To cook the Filet Mignon, preheat your grill to medium-high heat (about 400-450°F) or a heavy-bottomed skillet/cast iron pan over medium-high heat. Lightly oil the grill grates or pan with 1 tablespoon of olive oil.
9. Remove steaks from the marinade, letting any excess drip off. Discard the remaining marinade. Place the steaks on the hot grill or skillet.
10. Grill or sear for 3-5 minutes per side for medium-rare (internal temperature 130-135°F), or 5-7 minutes per side for medium (135-140°F), turning once. Use a meat thermometer to ensure desired doneness.
11. Transfer the cooked filet mignon to a cutting board and let rest for 5-7 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
12. Serve the sliced ancho-orange filet mignon immediately alongside generous portions of the cilantro-lime rice.

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