Description
Learn how to make a flavorful Beef in Pasilla Chile Sauce dish that will elevate your cooking game. Perfect for a delicious and satisfying meal!
Ingredients
- 4 beef tenderloin steaks (about 680 g)
- 2 pasilla chiles
- 6 ripe tomatoes
- 1/2 large white onion
- 3 cloves peeled garlic
- 240 ml (1 cup) chicken stock
- salt and pepper
- vegetable oil
- 2 teaspoons (10 ml) brown sugar
- 60 ml (1/4 cup) fresh cilantro
- 60 g (1/4 cup) grated Cotija cheese (can use dry feta)
- avocado relish
Instructions
- Warm the chiles in a dry skillet over medium heat for 4-5 minutes.
- Allow them to cool, then remove the stems and seeds, and break them into pieces.
- Combine the onion, tomatoes, and garlic in a large pan.
- Broil them until they are well-browned and slightly charred, about 15 minutes.
- Let them cool slightly, then transfer to a blender or food processor.
- Use the stock to deglaze the pan, then pour it into the blender.
- Add the chiles and blend until you have a rough puree.
- Put this mixture aside for later.
- Season the steaks with salt and pepper, and sear them in a hot pan with a bit of oil until a crust forms.
- Take the steaks out and place them on a plate.
- Remove any excess oil from the pan, then add the sauce and stir while frying it.
- Once it starts boiling, reduce the heat to a simmer, incorporate the sugar, adjust the salt and pepper, and cook for 20 minutes.
- If the sauce becomes too thick, add a tablespoon or so of water.
- You can prepare up to this point in advance.
- With the sauce at a gentle simmer, add the cilantro and place the steaks back into the pan.
- Continuously baste the steaks with the sauce, poaching them to your desired level of doneness.
- For medium-rare, this should take about 5 minutes.
- Spread some sauce on a plate, set the steak on top, and drizzle a little more sauce over it.
- Garnish the steak with avocado relish and sprinkle the plate with grated cheese.
Notes
- Marinate beef tenderloin steaks with sauce for richer flavor before searing.
- Adjust spice level by adding more or fewer chiles to the sauce.
- Deglaze pan with chicken stock for added depth of flavor in the sauce.
