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This steak recipe is excellent for a dinner with many people. It is very simple to prepare and tastes spectacular. The secret ingredient in this recipe is dark beer, it gives a surprising flavor.
8 guajillo chilies, fried in oil, cleaned and soaked in boiling water
2 pasilla chili peppers, cold, clean without seeds and soaked together with the guajillo
1 teaspoon fresh thyme
1 bottle dark beer
salt, to taste
black pepper, to taste
Preparation
Clean the fillet and dry it with a kitchen towel. Sprinkle with coarse-grained salt and freshly ground pepper.
Heat oil in a large skillet and seal the steak.
Season the onion a few minutes and add the garlic. Add the chiles, thyme and beer. Let everything cook until the peppers and onions are cooked. Put everything in the blender and grind (strain if necessary).
Sauté the mushrooms for a few minutes until they release almost all the liquid, add the potatoes and the ground chile. Spice with salt and pepper.
Put the fillet in a refractory, put part of the chili sauce and bake until it is almost ready. Remove from the oven and let stand 10 minutes so that the juices do not come out (note: the meat will continue to cook, so it is important to remove it a little before).
Sliced and put on a platter with the sauce on top and the mushrooms and potatoes around.
PRESENTATION
Serve with pilaf rice and asparagus.
TIPS
The fillet cooking times will depend on the size. For an undercooked term, calculate 30 minutes / kilo, for medium term 45 minutes / kilo and for well cooked 60 minutes / kilo. The internal temperature of the meat for medium term is 145ºF, (pa
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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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