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Steaks w/Passilla Chili Sauce

Cummulative Rating
N/A
Servings
Serves 4
Difficulty
Involved

Ingredients

4 beef filets
2 passilla chilis, toasted
6 ripe plum tomatoes
1 medium onion, coarsely chopped
4 garlic cloves
1-1/2 Tablespoons brown sugar
1 cup red wine
3 cups gf beef broth

For salsa:
4 ripe plum tomatoes, finely chopped
1/2 red onion, minced
2 ripe avocados, chopped
1 bunch cilantro, chopped
Juice of one or more limes (to taste)
1 medium jalapeno pepper, minced
1 garlic clove, minced
Salt and pepper to taste

Directions

Toast chilis in a dry pan until they begin to plump. Let cool.
Remove seeds from peppers and place in a food processor.

Meanwhile, in a large cast-iron skillet add tomatoes, onion and garlic and broil until tomatoes begin to blacken. Shake pan occasionally. Add broiled tomato mixture to food processor.

Deglaze skillet with one cup of beef broth and add to food processor. Process mixture until it is smooth.

Pour mixture back into skillet and simmer up to six hours. Add wine and remaining broth throughout the day to prevent sauce from becoming too dry. One half hour before you add the steaks, add brown sugar.

To make salsa:
Combine all ingredients into a bowl and mix well. Add salt and pepper to taste. (This can be made up to four hours ahead, do not refrigerate).

When you are ready to serve, sear steaks well in a heavy skillet. They should be caramelized well on both sides and cooked to about rare. Put steaks in sauce and baste them with a spoon until they are done to medium-rare, turning frequently.

To serve: Spread sauce on each individual plate, place a steak on sauce and top with salsa.

Tips

These steaks finish rare to medium-rare. Plan ahead, the sauce is best when cooked all day.

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