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Green Chile Pepper Steak
Green Chile Recipes | Menu Favorites | Meats

This is a wonderful and unusual steak dish to serve for a special occasion! Serve it with baked or twice-baked potatoes and a lovely green vegetable or salad. The sauce is creamy and flavorful, not really spicy but very complementary to the flavor of the beef.

Serves:2

 

Sauce:
2 Tablespoons butter
2 green onions, chopped
1/2 cup chopped frozen green chile (mild or hot, thawed and drained)
2 Tablespoons fresh cilantro, chopped
1 teaspoon ground cumin
1 Tablespoon green peppercorns (you may find these near the capers and olives if they're not in the spice section of your grocery store)
1/2 cup white wine

3/4 cup heavy whipping cream
salt to taste
1 Tablespoon butter
fresh cilantro sprigs for garnish

Filets:
2 Tablespoons butter
1 Tablespoon extra virgin olive oil
2 6-8 ounce filet mignon steaks
salt & pepper to taste (I use sea salt and freshly ground pepper)

 

Chop green onions, cilantro, etc., before you start cooking, and have the remaining ingredients for the sauce measured and ready to go. Both the filets and the sauce will be cooked in the same skillet (I like to use a cast-iron skillet).

I have found that it works best to start the sauce first. So, begin by melting the 2 Tablespoons butter in the skillet. Add the chopped green onions, green chile and cilantro. Heat the mixture, stirring for a few seconds, and then add the cumin, green peppercorns and white wine. Bring to a boil, stirring frequently; cook this for a couple of minutes, mashing the green peppercorns slightly, and then pour the sauce into a cup or small bowl and set aside. (Use a rubber scraper to get all of the sauce from the skillet.)

Add the 2 Tablespoons butter and the olive oil to the skillet; heat until bubbly. Add the beef filets and cook over medium heat (2-3 minutes on each side for rare to medium rare, depending on thickness). Season the filets with salt and pepper and then set the meat aside on a plate in warm oven (170 degrees) with door ajar to prevent any further cooking.

Pour the reserved sauce mixture back into the skillet along with the meat juices. Cook over medium-hot heat for 2-3 minutes until rather thick and syrupy, stirring continually. Add the cream and boil rapidly for about 1-2 minutes until sauce is thick enough to coat a spoon. Don't let it overcook or it will become pasty. Remove from the heat, adjust seasonings and stir in the final 1 Tablespoon butter. Serve the steaks with sauce spooned over them; garnish with sprigs of fresh cilantro if desired. Put remaining sauce into small serving pitcher to serve at the table.