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

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.