Texas Beef Chili fillet


bed of coarse choped onions and garlic
5 roma tomatos
put in broiler--well charred

4 long dried red pasilla chilis, roast on dry warm skillet
done when strong coffee-chocolate-chili aroma

blend/process onions and tomoatos and garlic

use chicken stock to deglaze tomato onion pan.

break ends off of chillis, get seeds out.  add to blender.

puree (smooth or chunky, up to you)

beef fillets-season with salt and pepper
cook on stove: very hot skilet to sear meat, w/ a little bit of peanut oil
until brown on both sides

put on plate, turn down heat.

put puree in the same skillet to lightly cook sauce and pick up juices.
season w/ salt and pepper.
add a bit of brown sugar if desired
adda bit of fresh cilantro (2 Tb)

put fillets back in suace, letting them slowly cook in sauce.- very low heat, 3-5 minutes for medium rare.

finish with avacado relish and 'patilla' cheese (like aged, dried feta)


Wednesday, November 21, 2007 9:52 AM