Medallones de Filete con Mantequilla de Tres Chiles
Gaia, a beautifully restored house-turned-restaurant, located in one of the country's oldest cities, blends Mexican and Mediterranean cooking. One of the best dining spots is upstairs overlooking the patio and garden. If you get a chance, take a peek at the bottom of the pool. Legend has it that the mosaic of the fertility goddess was created by Mexican artist Diego Rivera for Mario Moreno (known as Cantinflas), the famous Mexican actor who once lived in the home.
At Gaia, french fries sprinkled with cayenne pepper accompany the beef.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Heat large skillet over medium-high heat. Add guajillo and ancho chile slices. Toast until fragrant and beginning to darken, stirring often, about 30 seconds. Add butter, shallots, and chipotle chiles. Stir just until chiles are coated with butter and shallots begin to soften, about 2 minutes. Add 1 cup water and simmer until dried chiles are soft and all water has evaporated, about 15 minutes. Mix in chives; season with salt. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
Step 2
Preheat oven to 450°F. Coat beef with 3 tablespoons oil, salt, and pepper, then parsley. Heat remaining 3 tablespoons oil in large ovenproof skillet over high heat. Add beef and sear until brown on all sides, about 6 minutes. Transfer skillet with beef to oven. Roast until meat thermometer inserted into center of roast registers 125°F for medium-rare, about 30 minutes. Let beef stand 10 minutes.
Step 3
Cut beef into 1/2-inch-thick slices. Spoon chile butter over and serve.
