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Red Chile-crusted Filet Mignon with Wild Mushroom-Ancho Chile Sauce

Source: Bold American Foods
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Makes 4 servings.
This rich, chunky dish is kind of like the old steak au poivre. Serve it with the rich, chunky mushroom sauce.
6 New Mexico red chiles
1 tablespoon black peppercorns
4 tablespoons oil
4 filet mignon steaks (about 8 ounces each)
Other necessary recipes:
Wild Mushroom Ancho Chile Sauce Ancho Puree
Red Chile-crusted Filet Mignon with Wild Mushroom-Ancho Chile Sauce Recipe at
Preheat oven to 300 degrees.

Spread out the chiles on a baking sheet and roast for about 30 seconds. Remove the seeds and stems, place the flesh in a food processor, and chop coarsely. In a coffee grinder, grind the peppercorns to about the same consistency as the chiles. Mix the two and reserve in a pie pan.

In a large sauté pan over high heat, heat the oil until it begins to smoke. Dredge each steak on 1 side in the pepper mixture and cook, pepper side down, for one minute, or until brown and crisp. Turn the meat over, reduce the heat to medium, and cook for 3 to 4 minutes more, until done to your liking.

Serve with mushroom sauce. Spoon a little sauce over each steak and pass the rest in a bowl.

Recipe reprinted by permission of Time/Life. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings.
Calories: 514
Fat. Total: 32g
Fiber: 1g
Carbohydrates, Total: 7g
Sodium: 128mg
% Cal. from Fat: 56%
Cholesterol: 141mg
Protein: 49g
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