Grilled Filet Mignon with Roasted Tomato and Oregano Sauce

INGREDIENTS:

Roasted Tomato and Oregano Sauce:
5 Roma tomatoes (about 1 pound)
1 pasilla chile pepper
2 tablespoons plus 2 tablespoons unsalted butter
1/2 onion, minced
1 large clove garlic, minced
1/2 yellow bell pepper, chopped
1/4 cup red wine vinegar
1/4 cup dry white wine
1 cup chicken stock
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh thyme
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6 filet mignon steaks (7 ounces each), 1 inch thick
salt
freshly ground pepper

TO PREPARE:

 

Roasted Tomato and Oregano Sauce: Roast tomatoes until skins begin to blacken.

Transfer to a bowl and cool. Do not peel. Coarsely chop. Heat a small skillet over medium-high heat.

Add pasilla and cook until skin darkens, about 1 minute per side. Transfer to plate and cool. Seed, stem, and cut pasilla into small pieces. Set aside.
Melt 2 tablespoons butter in large saucepan over medium-high heat.

Add onion and sauté until brown. Add garlic and bell pepper.

Sauté until soft, about 4 minutes. Stir in vinegar and wine and bring to boil, scraping up any browned bits.

Boil until liquid is reduced to one-half, about 5 minutes.

Add roasted tomatoes, pasilla, and stock. Simmer until sauce thickens and is reduced to 2/3 cup,

about 15 minutes. Purée sauce in blender until almost smooth.

Stir in oregano and thyme.
Prepare grill to medium-high heat or preheat broiler.

Season steaks with salt and pepper. Grill to desired doneness.

Transfer to serving plate and keep warm.
Bring sauce to simmer. Remove from heat.

Whisk in remaining 2 tablespoons butter. Season with salt and pepper.

Spoon sauce next to steaks and serve immediately.

 

NOTE: Roasted Tomato and Oregano Sauce can be made 1 day in advance.

Cover and chill until ready to use, adding butter at the last minute.

 

SERVES 6