FILET MIGNON WITH RAJAS

FILET MIGNON WITH RAJAS

The mild flavor of the meat is revved up with rich rajas con crema, a traditional dish of roasted poblano strips in cream.

Ingredients:

3 fresh poblano chiles
1 tablespoon vegetable oil
1 tablespoon olive oil
1/2 small white onion, thinly sliced
1/2 cup whipping cream
12 large epazote leaves, thinly sliced (optional)
4 6-ounce filet mignons (each about 1 1/2 to 2 inches thick)

Char chiles over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel and seed chiles; slice thinly. Heat both oils in large skillet over medium heat. Add onion and sauté until translucent, about 2 minutes. Add poblanos, cream, and epazote, if desired; simmer until rajas thicken slightly, about 3 minutes. Season with salt.

Meanwhile, prepare barbecue (medium-high heat). Sprinkle steaks with salt. Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer to plates; top with rajas and serve.

Makes 4 servings.

B-man :wink: