Filet Mignon with Pipian Rojo and Esquites

Filet Mignon with Pipian Rojo and Esquites ingredients

• 4 6-oz steaks filet mignon steaks
• 2 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp freshly ground black pepper
• 0.75 cup pepin (hulled pumpkin seeds)
• 3 whole dried ancho chiles
• 2 whole dried guajillo chiles
• 2 medium Roma tomatoes
• 3 cloves garlic cloves
• 0.25 medium, roughly chopped white onion
• 0.5 tsp ground cumin
• 0.25 tsp ground cinnamon
• 2 cups chicken or vegetable broth
• 2 tbsp lard or vegetable oil
• 1 tsp, or to taste kosher salt
• 3 cups (fresh or frozen) corn kernels
• 1 tbsp unsalted butter or oil
• 2 tbsp mayonnaise
• 0.25 cup, crumbled cotija cheese
• 1 tbsp fresh lime juice
• 0.5 tsp (e.g., Ancho chili p chili powder
• 2 tbsp, chopped fresh cilantro

How to make Filet Mignon with Pipian Rojo and Esquites

1. Begin preparing the Pipian Rojo: In a dry skillet over medium-low heat, toast 3/4 cup hulled pumpkin seeds for 5-7 minutes, stirring constantly, until they puff slightly and turn light golden. Be careful not to burn them. Transfer to a plate to cool.
2. Remove stems and seeds from 3 ancho chiles and 2 guajillo chiles. Place the chiles in a heatproof bowl, cover with boiling water, and let them rehydrate for 20-25 minutes until softened. Drain, reserving about 1/4 cup of the soaking liquid.
3. Meanwhile, broil or dry-roast 2 Roma tomatoes, 3 garlic cloves, and 1/4 medium roughly chopped white onion until softened and lightly charred in spots, about 10-15 minutes. This adds depth of flavor.
4. In a blender, combine the rehydrated chiles, roasted vegetables, toasted pumpkin seeds, 0.5 teaspoon ground cumin, 0.25 teaspoon ground cinnamon, and 2 cups chicken or vegetable broth. Blend until completely smooth. If the mixture is too thick, add a bit more broth or reserved chile water.
5. Heat 2 tablespoons lard or vegetable oil in a large pot or Dutch oven over medium heat. Carefully pour the blended pipian sauce into the hot fat (it will splatter). Stir constantly and cook for 15-20 minutes, allowing the sauce to thicken, darken, and for the flavors to deepen. Season with 1 teaspoon kosher salt, or to taste.
6. While the pipian simmers, prepare the esquites: Heat 1 tablespoon unsalted butter or oil in a large skillet over medium-high heat. Add 3 cups corn kernels (fresh or frozen and thawed). Cook, stirring occasionally, for 5-8 minutes until the corn is tender and lightly charred in spots.
7. Remove the corn from the heat. In a bowl, combine the warm corn with 2 tablespoons mayonnaise, 1/4 cup crumbled cotija cheese, 1 tablespoon fresh lime juice, 0.5 teaspoon chili powder, and 2 tablespoons chopped fresh cilantro. Stir well to combine and set aside.
8. Now, cook the filet mignon: Pat the 4 filet mignon steaks dry with paper towels. Season both sides generously with 1 teaspoon kosher salt and 0.5 teaspoon freshly ground black pepper.
9. Heat 2 tablespoons olive oil in a heavy-bottomed, oven-safe skillet over medium-high heat until shimmering and almost smoking.
10. Carefully place the seasoned filets in the hot skillet. Sear for 3-4 minutes per side to develop a rich, brown crust.
11. 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 inserted into the thickest part.
12. Once cooked, transfer the filet mignon steaks to a cutting board and let them rest for 5-7 minutes. This allows the juices to redistribute, resulting in a more tender and moist steak.
13. Serve the rested filet mignon steaks whole or sliced into thick medallions. Spoon a generous amount of the warm Pipian Rojo over each steak, and serve with a side of the flavorful Esquites.

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