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Filet of Beef in Pasilla Chile Sauce

I still remember the first time I tasted a truly great chile sauce. It wasn’t some fiery, overwhelming concoction, but a nuanced symphony of flavors that danced on my tongue. It was at a small, unassuming restaurant during a trip through Oaxaca, Mexico. The chef, a kind woman with flour dusting her apron, served me a humble plate of beef simmered in a dark, almost chocolatey sauce. One bite, and I was hooked. This recipe for Filet of Beef in Pasilla Chile Sauce evokes that same sense of discovery, balancing rich beef with the deep, complex flavors of pasilla chiles.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Yield: 4 steaks
Dietary Type: Gluten-Free (naturally)

Ingredients

4 beef tenderloin steaks
2 pasilla chiles
6 ripe tomatoes
1/2 large white onion
3 cloves peeled garlic
1 cup chicken stock
Salt and pepper
Olive oil or peanut oil
2 teaspoons brown sugar
1/4 cup fresh cilantro
1/4 cup grated Cotija cheese (can use dry feta)
Avocado relish (prepared according to your favorite recipe or store-bought)

Equipment Needed

Dry sauté pan
Large sauté pan
Broiler
Blender or food processor
Wooden spoon

Instructions

Begin by toasting the pasilla chiles. In a dry sauté pan over medium heat, toast the chiles for 4-5 minutes, taking care not to burn them. They should become fragrant and slightly pliable.
Remove the toasted chiles from the pan and allow them to cool. Once cooled, stem and seed them, then break them into smaller pieces.
Next, prepare the vegetables. Place the onion, tomatoes, and garlic in a large sauté pan.
Position the sauté pan under a broiler and broil until the vegetables are well browned, almost blackened, approximately 15 minutes. Keep a close eye on them to prevent burning.
Remove the pan from the broiler and allow the vegetables to cool slightly. Once cooled enough to handle, scrape the blackened vegetables into a blender or food processor.
Deglaze the sauté pan with the chicken stock, scraping up any browned bits from the bottom of the pan. Pour the deglazed stock into the blender or food processor with the vegetables.
Add the broken pieces of pasilla chiles to the blender. Process the mixture until you achieve a coarse puree. Set the sauce aside.
Season the beef tenderloin steaks generously with salt and pepper.
Heat a small amount of olive oil or peanut oil in a pan over medium-high heat. Sear the steaks in the hot oil until a nice crust forms on all sides. This should only take a few minutes per side.
Remove the seared steaks from the pan and set them aside on a plate.
Pour any excess oil out of the pan. Then, pour the prepared chile sauce into the pan.
Fry the sauce, stirring continuously with a wooden spoon.
Once the sauce comes to a boil, reduce the heat to a simmer. Add the brown sugar, salt, and pepper to taste. Cook the sauce for 20 minutes, stirring occasionally.
If the sauce becomes too thick during the simmering process, add a tablespoon or so of water to adjust the consistency.
At this point, the sauce can be made ahead of time. Simply cool it completely and store it in the refrigerator until ready to use.
When ready to serve, keep the sauce at the barest simmer. Add the chopped fresh cilantro and the seared steaks to the sauce.
Continuously spoon the sauce over the steaks, poaching them gently to your desired doneness. For medium-rare, this will take approximately 5 minutes. Adjust the cooking time accordingly for other levels of doneness.
To serve, pool a generous amount of the pasilla chile sauce on each plate. Place a steak on top of the sauce, spooning a little more sauce over the steak.
Top the steak with avocado relish and sprinkle the plate with grated Cotija cheese (or dry feta).

Expert Tips & Tricks

For a deeper, more complex flavor, try using smoked paprika in the sauce. A pinch can add a wonderful smoky depth.
Be careful not to burn the chiles when toasting them. Burnt chiles will make the sauce bitter.
If you don’t have a broiler, you can blacken the vegetables in a very hot cast iron skillet.
To achieve a beautiful sear on the steaks, make sure the pan is very hot before adding the oil and then the steaks. Don’t overcrowd the pan. Sear in batches if necessary.
For a richer sauce, add a tablespoon of unsweetened cocoa powder along with the brown sugar.
If you prefer a smoother sauce, strain it through a fine-mesh sieve after blending.

Serving & Storage Suggestions

Serve the Filet of Beef in Pasilla Chile Sauce immediately after cooking. This dish is best served hot. Garnish with extra cilantro and Cotija cheese for visual appeal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water or chicken stock if needed to thin the sauce. While freezing is possible, it may slightly alter the texture of the sauce. Consume within 1 month if frozen, thawing completely before reheating. This is not recommended to be left at room temperature for more than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	10g	50%
Cholesterol	120mg	40%
Sodium	350mg	15%
Total Carbohydrate	20g	7%
Dietary Fiber	5g	20%
Sugars	10g	–
Protein	40g	80%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

For a spicier version, add a serrano chile to the sauce.
If you can’t find pasilla chiles, you can substitute ancho chiles.
For a vegetarian option, use portobello mushrooms instead of beef tenderloin.
To make it dairy-free, omit the Cotija cheese or use a plant-based feta alternative.
Serve with rice, quinoa, or mashed sweet potatoes instead of (or alongside) the avocado relish.

FAQs (Frequently Asked Questions)

Q: Can I make the pasilla chile sauce ahead of time?
A: Yes! The sauce can be made up to 2 days in advance. Store it in an airtight container in the refrigerator.

Q: How do I adjust the spice level of the sauce?
A: For a milder sauce, remove the seeds and veins from the pasilla chiles more thoroughly. For a spicier sauce, add a pinch of cayenne pepper or a serrano chile.

Q: What is the best way to check the doneness of the steaks?
A: Use a meat thermometer. For medium-rare, the internal temperature should be 130-135°F (54-57°C).

Q: Can I grill the steaks instead of searing them in a pan?
A: Absolutely! Grill the steaks to your desired doneness, then add them to the sauce during the last few minutes of cooking.

Q: What if I don’t have avocado relish?
A: Simply dice an avocado and mix it with some lime juice, cilantro, and red onion. It makes a fresh and vibrant alternative.

Final Thoughts

This Filet of Beef in Pasilla Chile Sauce is a dish that’s both elegant and approachable. The combination of tender beef and rich, flavorful sauce is sure to impress your family and friends. Don’t be intimidated by the list of ingredients; the steps are quite straightforward, and the result is well worth the effort. I encourage you to try this recipe and make it your own. Experiment with different garnishes and sides, and don’t be afraid to adjust the spice level to your liking. Enjoy!

Filet of Beef in Pasilla Chile Sauce: Recipe