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Try this Red Chile Crusted Filet Mignon with Ancho Chile Mushroom Sau recipe, or contribute your own. "Chicken" and "Corn" are two of the tags cooks chose for Red Chile Crusted Filet Mignon with Ancho Chile Mushroom Sau.
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Heat the oil m a large saucepan over medium high heat, add the onion and garlic and cook for 3 minutes. Raise the heat to high, add the wine and cook until dry. Reduce the heat to medium, add the mushrooms, cook until lightly browned and soft, and add the stock. Raise the heat to high and bring the mixture to a boil. Reduce the beat to medium and simmer for 15 minutes. Wisk in the ancho puree and chipotle and cook for 5 minutes more. Add the honey and salt and pepper to taste. Red Chile Crusted Steak: Combine all the ingredients together in a medium bowl. Brush a large saute pan or grill pan with oil and heat over high heat until almost smoking. Dredge each steak on 1 side in the pepper mixture and cook, pepperside down for 1 minute, or until brown and crisp. Turn the meat over, reduce the heat to medium, and cook for 3 to 4 minutes more, until done to your liking. Serve with the Ancho Chile Mushroom Sauce. Yield: 4 servings Per serving: 1750 Calories (kcal); 57g Total Fat; (33% calories from fat); 26g Protein; 232g Carbohydrate; 0mg Cholesterol; 6785mg Sodium Food Exchanges: 10 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 11 Fat; 3 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW #INB249 Converted by MM_Buster v2.0n.
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