Filet Mignon with Creamy Huitlacoche Sauce and Epazote

Filet Mignon with Creamy Huitlacoche Sauce and Epazote ingredients

• 4 6-oz steaks filet mignon steaks
• 2 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp freshly ground black pepper
• 1 15-oz can, drained canned huitlacoche
• 2 tbsp unsalted butter
• 0.5 medium, finely chopped white onion
• 2 cloves, minced garlic cloves
• 1 medium, seeded and finel poblano pepper
• 4 large sprigs (or 1 tsp d fresh epazote leaves
• 0.5 cup chicken or vegetable broth
• 0.5 cup heavy cream
• 0.5 tsp, or to taste kosher salt
• 0.25 tsp, or to taste freshly ground black pepper

How to make Filet Mignon with Creamy Huitlacoche Sauce and Epazote

1. Prepare the huitlacoche sauce first: If using canned huitlacoche, drain it thoroughly and gently pat dry. If using fresh, clean it by removing any corn kernels.
2. In a medium saucepan or skillet, melt 2 tablespoons unsalted butter over medium heat. Add 1/2 finely chopped white onion and cook for 4-5 minutes until softened and translucent.
3. Stir in 2 minced garlic cloves and 1 finely diced poblano pepper (if using). Cook for another 2-3 minutes until fragrant.
4. Add the drained huitlacoche to the pan along with 4 large sprigs of fresh epazote (or 1 teaspoon dried). Sauté for 5-7 minutes, stirring occasionally, allowing the huitlacoche to release its moisture and deepen in flavor.
5. Pour in 1/2 cup chicken or vegetable broth, bringing the mixture to a gentle simmer. Cook for 5 minutes, allowing the flavors to meld.
6. Stir in 1/2 cup heavy cream, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Continue to simmer over low heat for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly to your desired consistency. Remove the epazote sprigs before serving.
7. While the sauce simmers, prepare the filet mignon: Pat the 4 filet mignon steaks dry with paper towels. Season both sides generously with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
8. Heat 2 tablespoons olive oil in a heavy-bottomed, oven-safe skillet (like cast iron) over medium-high heat until shimmering and almost smoking.
9. Carefully place the seasoned filets in the hot skillet, ensuring not to overcrowd the pan. Sear for 3-4 minutes per side, creating a beautiful deep brown crust.
10. Reduce heat to medium-low, or if desired, transfer the skillet to a preheated 375°F (190°C) oven to finish cooking. Cook to your desired doneness: 130-135°F (54-57°C) for medium-rare, or 135-140°F (57-60°C) for medium. Use a reliable meat thermometer.
11. Once cooked, transfer the filet mignon steaks to a cutting board and let them rest for 5-7 minutes. This crucial step allows the juices to redistribute, ensuring a tender and moist steak.
12. Serve the rested filet mignon steaks whole or sliced into thick medallions. Spoon a generous amount of the warm, creamy huitlacoche sauce over each steak. Garnish with a fresh sprig of epazote if desired.

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