Red Chile Filet Mignon With Wild Mushroom Sauce

Name: Red Chile Filet Mignon With Wild Mushroom Sauce
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 4 serving(s)
Ingredients: 6 New Mexico red chilies; coarsely ground fresh black peppercorns; 4 (8 ounce) filet mignon steaks; 6 ancho chilies; 8 cups boiling water; 1 tablespoon minced garlic; 2 tablespoons chopped fresh cilantro; 2 tablespoons unsalted butter; 1 small red onion, diced; 2 tablespoons finely chopped garlic; 2 cups red wine; 1/2 lb shiitake mushroom, stems removed and caps sliced 1/4-inch thick; 1/2 lb cremini mushroom, stems removed and caps sliced 1/4-inch thick; 1/2 lb portabella mushroom, stems removed and caps sliced 1/4-inch thick; 3 1/2 cups chicken stock; 3/4 cup ancho chile puree; 2 tablespoons honey; salt & freshly ground black pepper

Submitted by Chef 358412

"This is delicious! From Bobby Flay's Bold American Food. Serve it for guests, they'll be quite impressed. The sauce can be made up to 2 days ahead, so the actual prep time while your guests are there is just the grilling of the steaks."

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Ready In:: 2hrs 30mins
Ingredients:: 18
Serves:: 4

ingredients

6 New Mexico red chilies
coarsely ground fresh black peppercorns
4 (8 ounce) filet mignon steaks
Ancho Puree
6 ancho chilies
8 cups boiling water
1 tablespoon minced garlic
2 tablespoons chopped fresh cilantro
Mushroom Sauce
2 tablespoons unsalted butter
1 small red onion, diced
2 tablespoons finely chopped garlic
2 cups red wine
¹⁄₂ lb shiitake mushroom, stems removed and caps sliced 1/4-inch thick
¹⁄₂ lb cremini mushroom, stems removed and caps sliced 1/4-inch thick
¹⁄₂ lb portabella mushroom, stems removed and caps sliced 1/4-inch thick
3 ¹⁄₂ cups chicken stock
³⁄₄ cup ancho chile puree
2 tablespoons honey
salt & freshly ground black pepper

directions

To make the Ancho puree: Place the anchos in a bowl and pour the boiling water over them. Let stand for at least 30 minutes. Drain well, remove the seeds and stems and place in a food processor with the garlic and cilantro. Process to a puree. May be made up to 2 days ahead and refrigerated, covered.
To make the Mushroom Sauce: In a large saucepan over medium heat, melt the butter and sweat the onion and garlic for about 3 minutes. Raise the heat to high, add the wine and boil 10 minutes, until reduced to dry. Reduce the heat to medium, add the mushrooms, cook until soft, add the stock. Raise the heat to high and bring the mixture to a boil. Reduce the heat to medium and simmer for 15 minutes.Whisk in the ancho puree and cook for 5 minutes. Add the honey and salt and pepper to taste. Keep hot in a double boiler until ready to serve. May be made up to 2 days ahead and refrigerated.
For the steaks: Preheat the oven to 300. Preheat a grill to medium hot.
Spread out the chiles on a baking sheet and roast for about 1 minute. Remove the seeds and stems, place the flesh in a food processor and chop coarsely. Add the coarsely ground pepper to taste. Place mixture in a pie pan.
Dredge each steak on both sides with the pepper mixture and grill until done to your liking.
Serve each steak with some sauce spooned on top.