Makes 4 servings. Difficulty
1 pasilla chile 2 poblano chiles 4 large garlic cloves, unpeeled 5 Roma tomatoes, halved 1 teaspoon lime juice
6 filet mignon steaks Olive oil Salt and freshly ground black pepper
2 oz. feta cheese, crumbled 1/4 cup cilantro, chopped
Preheat the broiler. Line a baking sheet with foil. Place the chiles, garlic and Roma tomatoes (cut side down) on the prepared baking sheet. Broil until peppers and onions are blackened, turning frequently. Transfer the peppers, tomatoes and garlic to a bowl and cover with plastic wrap. Let steam for 10-15 minutes. When cool enough to handle remove the peppers and peel away the outer blackened skin and discard the stems and seeds. Transfer to a blender. Remove the skins from the tomatoes and transfer to the blender. Add the garlic, cover and process until smooth. Adjust seasonings to taste with salt, freshly ground black pepper and lime juice. Set aside.
Meanwhile, brush both sides of the filets with olive oil. Season with salt and freshly ground black pepper. Grill steaks over medium-high flame for 5-7 minutes per side for medium-rare (or cook to desired doneness). Transfer steaks to a platter and top each steak with a generous spoonful of the chile sauce. Tent loosely with foil and let rest for 5 minutes.
To serve, spoon extra chile sauce over the top of each steak and garnish with feta and fresh cilantro.