Pan-Seared Filet Mignon with Rich Mole Poblano

Pan-Seared Filet Mignon with Rich Mole Poblano ingredients

• 1.5 lbs filet mignon steaks
• 1 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.75 cup high-quality mole poblano paste or concentrate
• 2 cups chicken or beef broth
• 1 oz dark chocolate
• 1 tbsp piloncillo or brown sugar
• 2 cups cooked Mexican rice
• 1 tbsp toasted sesame seeds
• 2 tbsp fresh cilantro

How to make Pan-Seared Filet Mignon with Rich Mole Poblano

1. Prepare the mole poblano sauce: In a medium saucepan, combine the 0.75 cup high-quality mole poblano paste with 2 cups chicken or beef broth. Whisk constantly over medium heat until the mole paste dissolves and the mixture is smooth.
2. Simmer the mole: Bring the mole sauce to a gentle simmer, then reduce the heat to low. Stir in 1 ounce finely chopped dark chocolate and 1 tablespoon piloncillo (or brown sugar). Continue to stir until the chocolate is fully melted and incorporated.
3. Adjust seasoning for mole: Let the mole sauce gently simmer for 15-20 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust sweetness or saltiness as needed. Keep warm over very low heat.
4. Prepare the filet mignon: Remove the 1.5 lbs filet mignon steaks from the refrigerator 20-30 minutes before cooking to allow them to come closer to room temperature, ensuring more even cooking. Pat them thoroughly dry with paper towels.
5. Season the steaks: Season both sides of each filet generously with 1 teaspoon kosher salt and 0.5 teaspoon black pepper.
6. Sear the filet mignon: Heat a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat until very hot, about 3-4 minutes. Add 1 tablespoon olive oil to the pan, ensuring it shimmers.
7. Place the seasoned filets in the hot skillet. Sear for 3-4 minutes per side for medium-rare (internal temperature of 130-135°F), or 5-6 minutes per side for medium (internal temperature of 135-140°F). For thicker steaks, you may finish them in a preheated 375°F oven for 5-8 minutes after searing, until desired doneness is reached.
8. Rest the meat: Transfer the seared filet mignon to a cutting board and tent loosely with foil. Let the steaks rest for 7-10 minutes. This critical step allows the muscle fibers to relax and reabsorb juices, resulting in a more tender and juicy steak.
9. Slice and plate: Slice each rested filet mignon into 1/2-inch thick medallions against the grain. On each plate, spoon a generous pool of the warm mole poblano sauce.
10. Serve: Arrange the sliced filet mignon medallions over the mole sauce. Serve immediately with 2 cups of cooked Mexican rice on the side. Garnish with 1 tablespoon toasted sesame seeds and 2 tablespoons fresh chopped cilantro.

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