FOR THE SAUCE:1/4 cup vegetable oil2 cans of chile chipotle Herdez1 chile ancho1 1/2 white onions, quartered4 medium cloves of garlicsalt to taste1 can of tomatillos Embasa1/2 cup cilantro, chopped1/2 cup of Colavita olive oil2 thick slices of white onion
FOR THE BEEF:2 tbsp butter1/2 cup of Colavita Olive oil8 beef fillets (fillet mignon)Salt to taste3/4 freshly ground pepper1 1/2 cups of beef broth
FOR THE GARNISH:8 corn tortillas8 slices of Monterrey Jack Cheese
1. Prepare the sauce: Heat oil in a frying pan. Fry chiles chipotle and ancho briefly. Remove. Add onion and garlic to oil, and brown. Salt to taste. Add more oil if necessary. Add the tomatillos, and boil in 3 cups of water for 10 minutes. Remove from heat, and pour mixture into a blender. Add cilantro and blend.
2. Heat olive oil in a pan, and brown onion slices. Remove onion when browned and discard. Add sauce and cook over low heat for 30 minutes or until fat rises to the surface. Correct seasoning and keep warm.
3. Prepare the beef: Heat a heavy, dry frying pan. Add a little butter and oil.Brown 4 fillets, frying for 3 to 4 minutes on a side turning once. When juice begins to rise to the surface, sprinkle with salt and pepper. Remove from skillet. Keep warm. Tepeat procedure with remaining 4 fillets. Add beef broth to pan juices. Boil until reduced by half. Add sauce and simmer for 20 minutes.
4. To serve: place 1 tortilla on each plate. Place 1 fillet on the tortilla, and cover with 1 cheese slice. Slip under broiler to melt cheese. Cover with hot sauce, and sprinkle with cilantro. Serve with refried beans.
This is a very traditional dish of mexican cuisine, that offers a smokey and spicy flavor at the same time.