Southwest Beef Filet

Southwest Beef Filet
Serves 8



For The Sauce…

1/4 C       Extra Virgin Olive Oil (EVOO)

1              Onion, diced

4              Garlic cloves, minced

2              Chipotle Peppers, canned

1              Chile Ancho, dried deseeded, stem removed and chopped

9 oz         Southwest Roasted Green Pepper Slather

For The Beef:

8             Beef Filets, 5-6 oz each

Salt & Pepper or (favorite steak seasoning mix)

2 T          Butter

1/2 C       EVOO

1/2 C       Red Wine, Zinfandel

1 C          Beef stock

For The Garnish:

8/3oz       Slices of Manchego or Monterey Jack Cheese

8              CornTortillas

Cilantro, chopped



  1. Sauté diced onions, once glassy add garlic, chipotle peppers, and ancho Chile. Cook until Chile ancho has soften.
  2. Puree mixture and reserve into a bowl along with Southwest Roasted Green Pepper Slather.
  3. Prepare the steaks: season beef filets with salt and pepper.
  4. In a hot black iron skillet, add oil and butter. Sear steaks on both sides, turning only once…3-4 minutes each side for medium-rare. Remove and let rest.
  5. In same skillet, add wine to pan juices and reduce by half. Then follow with stock and reduce that to about half.
  6. Add Southwest Roasted Green Pepper Slather mixture to sauce and simmer for 3 minutes just to heat up.
  7. Lay cheese on top of each steak and broil until melted.
  8. Ladle small amount of sauce just to cover bottom plate. Then dip corn tortillas into sauce, one at a time, then place over sauce on plate. Top with steak then drape with sauce, garnish with cilantro.

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