Filet Mignon with Tequila and Poblano
1.25 lb fresh poblano chili's (6 medium)
1 small white onion, thinly sliced
1/2 stick (1/4 cup) unsalted butter
1 3/4 cups chicken broth
4 oz cream cheese, cut into pieces
1/2 teaspoon crumbled soft chicken bouillon cube
4 (1-1/4 inch thick) beef tenderloin steaks (filets mignons)
2 tbs vegetable oil
2/3 cup tequila (preferably amber)
Lay poblanos on their sides on racks of gas burners and turn flames on high. (Or
put poblanos on rack of a broiler pan about 2 inches from heat.) Roast, turning
with tongs, until skins are blackened, 7 to 10 minutes. Transfer to a bowl and
let stand covered with plastic wrap, until cool enough to handle. Peel poblanos,
then halve lengthwise, discarding stems and seeds. Coarsely chop.
Cook onion in butter in a 12 inch heavy skillet over moderate heat, stirring,
until softened, 7 to 8 minutes. Add broth and bring to a boil.
Puree onion mixture with cream cheese and poblanos in a blender until smooth
(use caution when blending hot liquids). Boil puree in skillet, stirring until
slightly thickened, about 5 minutes. Stir in crumbled bouillon cube and season
with salt. Transfer sauce to a serving bowl and keep warm, covered.
Pat steaks dry and season well with salt and pepper. Heat oil in cleaned 12 inch
heavy skillet over moderately high heat until hot but not smoking, then sear
steaks 5 minutes on each side. Remove skillet from heat, then add tequila and
ignite it carefully, shaking skillet until flames die down. Return to moderately
high heat and simmer steaks, uncovered, turning once, 2 - 4 minutes for
medium-rare. Transfer steaks to plate. Boil tequila, scraping up brown bits, 1
minute, then stir into poblano sauce.