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Red Chile Filets with Smoky Barbecue Sauce and Spicy Mashed Potatoes

Source: Steaklover's Companion
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Active Time:  35 Minutes
Total Time:  2 Hours 5 Minutes
  Serves 4
Spice rubs, such as the red chile mixture used for the filets in this recipe, are a technique for marinating steaks using dry ingredients, which is why the steaks are left to sit for thirty minutes to absorb the flavors of the rub. If you want the flavors accentuated--and, in this case, the heat of the chile to thoroughly permeate the steaks -- you can let the filets marinate longer, refrigerated. Just remember to bring them to room temperature before grilling or the interior of the meat will be undercooked relative to the outside.

The spice rub pairs with the barbecue sauce very well, and you can use the sauce with other meats, including brisket and burgers. If you want to enhance or vary the flavor of the mashed potatoes, add a tablespoon of finely sliced fresh chives or minced cilantro, or substitute 1/4 cup of sour cream for an equal amount of milk.
For Red Chile Rub:
1/4 cup dried red pepper flakes
1/2 tablespoon dried oregano
1/4 cup pure red chili powder
1 teaspoon sugar
1/2 teaspoon salt
For Steaks:
4 filet mignon steaks, about 7 to 8 ounces each
For Barbecue Sauce:
1 teaspoon allspice berries
2 teaspoons cloves
1 1/2 tablespoons coriander seeds
1 cup cider vinegar
3 tablespoons olive oil
4 cloves garlic, minced
1/2 onion, minced
1/3 cup brown sugar
3 tablespoons dark molasses
1 teaspoon worcestershire sauce
3/4 cup Negra Modelo or other dark beer
1/4 cup pureed canned chipotle chiles in adobo sauce
1 1/4 cups tomato ketchup
For Potatoes:
1 1/2 pounds new potatoes, diced
1/2 cup milk
2 tablespoons butter
2 teaspoons pure red chili powder, or to taste
2 cloves garlic, roasted and mashed to a paste
1 teaspoon minced fresh cilantro
TO PREPARE RED CHILE RUB: Combine the red pepper flakes and oregano in a dry skillet and toast over medium heat for 2 minutes, until fragrant. Transfer to a spice grinder and pulse until finely ground. Place in a bowl, add the red chile powder, sugar, and salt, and mix together thoroughly. Massage the red chile rub into the filets. Place the steaks on a platter, cover with plastic wrap, and let sit at room temperature for 30 minutes.

TO PREPARE BARBECUE SAUCE: Combine the allspice, cloves, coriander, and vinegar in a saucepan and bring to a boil. Reduce the liquid by half, strain, and set aside. In a separate saucepan, heat the oil and sauté the garlic and onion over medium heat for about 3-4 minutes. Add the brown sugar and cook the mixture for about 1 minute, or until the sugar melts. Add the molasses and Worcestershire sauce, and deglaze the pan with the beer. Stir in the chipotle chile puree and the reserved vinegar mixture, and simmer over low heat for 45 minutes. Stir in the ketchup and cook 15 minutes longer. Strain the mixture into a clean saucepan and keep warm over low heat, stirring occasionally.

PREPARE GRILL: Alternatively, the steaks can be broiled or sautéed in a heavy pan or skillet using 1 tablespoon of hot olive oil or safflower oil; they will take approximately the same time to cook as they will on the grill.

TO PREPARE POTATOES: While the sauce is cooking, place the potatoes in a saucepan with salted water and bring to a boil. Cook at a low boil for about 15 minutes, or until tender. Meanwhile, heat the milk, butter, red chile powder, and garlic in a saucepan. Drain the potatoes, place in a mixing bowl, and add the warm milk mixture. Mash together with an electric mixer, a potato masher, or a fork, leaving the potatoes smooth or lumpy, as you prefer. Season with salt and keep warm. Stir in the cilantro just before serving.

TO COOK STEAKS: Rub the steaks lightly with the olive oil to prevent them from sticking to the grill. Grill the filets over medium-high heat for 5 to 6 minutes for medium-rare, or about 7 minutes per side for medium. Be careful not to have a high flame or the spice rub will easily burn.

TO SERVE: Spoon the barbecue sauce onto each warm serving plate. Place a filet in the center of the plate, spoon the mashed potatoes next to the steak, and serve immediately.

Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 855
Fat. Total: 35g
Fiber: 9g
Carbohydrates, Total: 86g
Sodium: 1539mg
% Cal. from Fat: 37%
Cholesterol: 141mg
Protein: 50g
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