Filets of Beef in Pasilla Chile Sauce is another of Julia’s cookbook recipes that comes to us by way of Robert del Grande, whom you can see making the dish in a video you’ll find at this link. It’s another one in which the use of chiles imparts a unique Southwestern flavor to a cut of meat. If it puts you in mind of Texas, that’s no accident.
The recipe first requires toasting the chiles — which, in our case, will be a combination of not only pasillas (narrow chiles with a mild to medium-hot, rich flavor) but poblanos and chipotles, to add flavor, depth and a little more heat. Then the chiles are added to a sauce made with plum tomatoes, white onions, garlic and chicken stock. Meanwhile, medallions of beef are seared, then added to the sauce to cook just a bit longer. The dish is finished off with some brown sugar, cilantro, cheese (the original recipe suggests Cotija cheese — a Mexican hard cow’s milk cheese — we will use a softer queso blanco) and either an avocado salsa or a guacamole.
For an extra-special touch, Bistro 185’s chile-flavored beef filets will be served with roasted poblano-black bean ravioli made with saffron pasta. These ravioli are very similar to the ones we prepared recently for the dinner to celebrate our son Ari’s wedding (more about that Sunday!) and we think they will be perfect for accompanying this dish.
If your mouth is watering, you know what to do: pick up the phone and call 216.481.9635. We’ll be delighted to see you tonight.