Beef Tenderloin with a Three Chile Sauce with Goat Cheese
Querétaro style beef tenderloin served with a rich three chile sauce and cactus on the side. The sauce is prepared ancho, pasilla, and chipotle chile with the addition of tangy goat cheese.
Ingredients
- 1 1/2 lbs. beef tenderloin (4 fillets)
- 4 ancho chiles
- 4 pasilla chiles
- 1 canned chipotle chile in adobo
- 4 tomatoes
- 1/2 white onion
- 2 cloves garlic
- 4 small cactus pads
- 1/2 cup heavy cream
- 5 ounces goat cheese
- 9 tbsp. cooking oil
- Salt
- 4 French rolls
Instructions
-
PREPARING THE SAUCE
-
Remove the stems and seeds from the ancho and pasilla chiles. Reserve the chipotle chile.
-
Roughly chop the onion.
-
Peel and crush the garlic.
-
Preheat 3 tablespoons of oil in a frying pan.
-
Fry the onion and garlic over medium heat for 2 minutes.
-
Add the tomatoes and dried chiles to the pan. Continue to cook over medium heat for 3 minutes. Do not add the chipotle yet.
-
Add just enough water to barely cover the tomatoes, onion, and chiles. Reduce the heat to low and simmer for 15 minutes to reconstitute the chiles.
-
Next, you will blend all of the base of the sauce until smooth. Add the tomatoes, onion, reconstituted chiles, and the chipotle in adobo to your blender. Blend in 2 batches.
-
Strain the chile base with a medium strainer to remove the chile skins from the sauce.
-
Preheat a large pot over high heat. Add 3 tablespoons of cooking oil to the pot. Pour the blended and strained chile base into the hot to fry it. Be careful because the oil may spatter.
-
Once you have poured all the chile base is in the pot reduce the heat to low. Simmer 20 minutes.
-
Add the goat cheese to the chile base and stir with a whisk until the cheese has fully incorporated.
-
After the cheese is fully incorporated add the cream and stir with a whisk until the cream has fully incorporated.
-
Simmer for 10 minutes stirring occasionally to thicken the sauce.
-
After 10 minutes turn off the heat.
-
COOKING THE CACTUS
-
Add 2 tablespoons of cooking oil to a medium-hot pan. Cook both sides of the cactus for 3 minutes. The cactus is cooked when it has turned a darker green color and is starting to brown.
-
COOKING THE BEEF
-
Salt the beef well on both sides.
-
Preheat your pan over high heat. Add 4 tablespoons of oil. Add all four fillets to the pan. When the fillets are nicely browned turn them over, about 3 minutes.
-
Nicely brown the fillets on both sides.
-
Remove the tenderloin fillets from the pan and let them rest for 3 minutes.
-
PLATING THE DISH
-
To each plate, add one cactus pad. Place 1 tenderloin fillet on the cactus pad.
-
Pour about 1/2 cup of sauce over the fillet. Garnish with 1 teaspoon of crumbled goat cheese.
-
Serve with a French roll.
Nutrition (per serving)
Nutritional values are estimates from the original source.