Authentic Mexican Cooking by Scott Myers

Author:Scott Myers
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2013-12-31T16:00:00+00:00

PRODUCES 4 SERVINGS

2 cups (500 g) dried hibiscus petals

1 quart (1 kg) sugar

1 cinnamon stick

2 tablespoons pickled Chipotle chili peppers (Chipotle en adobo)

4 filet mignons (about 1¾ pounds or 800g)

2–3 tablespoons olive oil

salt

PREPARATION

1. Draw up a pot with the hibiscus petals in 2 quarts (2 L) water and let it come to a boil once. Press the petals through a sieve. Collect the boiled water.

2. Dissolve the sugar, cinnamon stick, the pickled Chipotle chili pepper, and salt in the boiled water and let them simmer on low heat while stirring frequently without a cover for at least one and a half hours until the sauce reduces and is gooey. Remove the cinnamon stick.

3. Rinse off the filets with cold water ten minutes before serving and carefully dab them dry. Lightly rub them with olive oil. For a medium rare, roast the filets on both sides in olive oil for five minutes, then lift them from the pan, cover them with aluminum foil, and leave them to rest for five minutes. Lightly salt, spread sauce over them, and serve immediately.

SCOTT’S TIP:

Our spicy potatoes, the Papas con rajas (page 92), go especially well with this dish.

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