Broiled Filet Mignon, Madness Style
This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing a lot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.
Ingredients:
2 8-oz filet mignon steaks, about 1-inch thick each
4 dried pasilla chili peppers
8 oz feta cheese, cubed
1 yellow onion, chopped
1 Tbsp chili powder (I used piquin molido, or ground piquin chili pepper)
1/2 cup olive oil
Instructions:
Preheat oven to broil. Rehydrate the pasilla peppers by placing them in a bowl and covering them with hot water. Let sit about 10 minutes, then drain. Remove the stems, seed, and chop.
In a mixing bowl, combine olive oil and chili powder. Mix well. Add onion and chopped pasilla peppers. Mix well.
To a baking dish, add filet mignon and pour your olive oil pepper mixture over the top to coat. Top with cubed chunks of Feta cheese
Broil about 8 minutes, then flip and broil an additional 6 minutes for medium doneness. Serve with veggies of choice!
From chilipeppermadness.com