Filet Mignon with Oaxacan Mole Sauce and Esquites

Filet Mignon with Oaxacan Mole Sauce and Esquites ingredients

• 3 dried Ancho chilies
• 2 dried Pasilla chilies
• 2 dried Mulato chilies
• 4 cloves Garlic cloves
• 0.5 medium, roughly chopped White onion
• 3 medium, husked Tomatillos
• 2 medium, halved Roma tomatoes
• 0.25 cup Almonds
• 0.25 cup Pecans
• 2 tbsp Sesame seeds
• 1 tbsp Pumpkin seeds (pepitas)
• 1 small Cinnamon stick
• 4 Cloves
• 0.5 tsp Black peppercorns
• 1 tsp Dried oregano
• 4 cups Chicken or beef broth
• 1 ounce, roughly chopped Mexican chocolate
• 3 tbsp Olive oil
• to taste Salt
• 4 cups Frozen corn kernels
• 2 tbsp Butter
• 0.25 cup Mayonnaise
• 0.25 cup Crema mexicana or sour cream
• 0.5 cup, crumbled Cotija cheese
• 0.25 cup, chopped Fresh cilantro
• 1 whole, juiced Lime
• 0.5 tsp Chili powder (ancho or chipotle)
• to taste Salt
• 4 6-8 oz each Filet mignon steaks
• 1 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper

How to make Filet Mignon with Oaxacan Mole Sauce and Esquites

1. Begin the mole by removing stems and seeds from the dried chilies. Toast them lightly in a dry skillet over medium heat for 1-2 minutes per side until fragrant, then transfer to a bowl and cover with hot water to rehydrate for 20 minutes.
2. In the same skillet, add 1 tablespoon of olive oil. Sauté the garlic and onion until softened, about 5 minutes. Add the tomatillos and Roma tomatoes and cook for another 8-10 minutes until softened and slightly charred.
3. Toast the almonds, pecans, sesame seeds, and pumpkin seeds in a separate dry skillet over medium-low heat until fragrant, about 3-5 minutes, being careful not to burn the sesame seeds. Set aside.
4. Drain the rehydrated chilies. In a blender, combine the chilies, sautéed garlic, onion, tomatillos, tomatoes, toasted nuts and seeds, cinnamon stick, cloves, peppercorns, and dried oregano. Add 1 cup of broth and blend until very smooth, adding more broth as needed to achieve a thick purée.
5. Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Carefully pour in the blended mole mixture (it may splatter). Cook, stirring frequently, for at least 30-45 minutes, allowing the sauce to deepen in color and thicken significantly.
6. Gradually stir in the remaining 3 cups of broth, one cup at a time, bringing the sauce to a simmer after each addition. Add the chopped Mexican chocolate and stir until completely melted and incorporated. Season with salt to taste. Continue to simmer for at least 30 minutes, or up to 1 hour, stirring occasionally, until the mole is rich and flavorful. Keep warm.
7. For the esquites, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the 4 cups of corn kernels and cook, stirring occasionally, until lightly charred and tender-crisp, about 7-10 minutes.
8. Remove the corn from the heat and transfer to a large bowl. Stir in the 0.25 cup mayonnaise, 0.25 cup crema mexicana, 0.5 cup crumbled Cotija cheese, 0.25 cup fresh cilantro, and the juice of 1 lime. Season with 0.5 tsp chili powder and salt to taste. Toss to combine and keep warm.
9. Prepare the filet mignon by patting the steaks dry with paper towels. Season generously on all sides with 1 tsp salt and 0.5 tsp black pepper.
10. Heat 1 tablespoon of olive oil in a heavy-bottomed skillet (preferably cast iron) over medium-high heat until shimmering. Carefully place the filets in the hot skillet and sear for 3-5 minutes per side for medium-rare, or longer for desired doneness, until a deep brown crust forms.
11. Transfer the seared filets to a cutting board and let them rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring a tender and moist steak.
12. To serve, spoon a generous amount of warm mole sauce onto plates. Slice the rested filet mignon against the grain into thick medallions and arrange them on top of the mole. Serve immediately with a side of warm esquites.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.