Filets of Beef in Pasilla Chile Sauce (for two)

(for two) – if you prepare the sauce ahead of time, it is a very swift and easy go..

1 pasilla chile (1 ounce)
3 ripe plum tomatoes
1/4 large white onion
1 or 2 garlic cloves
1/2 cup chicken stock
2 beef tenderloin steaks (filet mignons), 6 ounces (12 dag) each, perfectly trimmed, leaving just the thick round of meat
Salt
Freshly ground pepper
2 teaspoons peanut oil (or olive oil)
1 teaspoon brown sugar
2 tablespoons chopped fresh cilantro
1/3 cup Avocado Relish (please see recipe for ingredients)
2 tablespoons grated Cotija cheese (or dried feta cheese)

toast and seed the chilli

on a hot frying pan place the chilli, turning ever so often until the aroma comes through.
Let them cool
Remove the seeding part and shake out the seeds
Reserve the rest

Prepare the sauce:

Place the onions and garlic, on them tomatoes, and place under the HOT grill in the oven (object is to char them)
Let them blister for about 15 minutes, shaking occasionally
Cool slightly and place in the blender (food processor)
Pour the stock into the pan, scrape up the leftovers, and add to the food processor
Blend for a few minutes until well mixed (leave some lumps..)

Sear the steaks

Dry the meat with paper towels
Salt and pepper them
Pour some peanut oil into a hot frying pan
Sear the meat (do not cook) few minutes at each side; make sure the steaks have much room and do not crowd one another
Set aside on the plate

Finish the sauce

On a dry frying pan heat up the sauce, stirring with the wooden spoon – include any caramelized meat juice
Add spices (salt, pepper, sugar) as required and simmer for 20 minutes – if necessary add some liquid (water, stock)-

You can have this prepared about 1 hour ahead of serving time

Finish the steaks

As the sauce simmers add cilantro
Gently place the steaks into the sauce – do not let them boil – and spoon hot sauce over the meat continuously. For medium rare you need about 305 minutes

serve