Wood-grilled Filet Recipe

Inspired by FRIDA southwest

Time1h 30m

Serves4

guajillo-rubbed and wood-grilled, chimichurri butter, ancho red wine sauce, green chile masa cakes, grilled asparagus, corn salsa, ancho bacon jam

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Ingredients

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Wood-Grilled Filet Ingredients

4 pieces Filet Mignon

2 tbs Guajillo chili powder

2 tbs olive oil

1 tsp Celtic sea salt

1 cup Chimichurri sauce

1 stick Butter

1 tbs Ancho chili powder

1 cup Red wine

2 cups Green chile masa harina

1 bunch Asparagus

1 cup Corn (fresh or frozen)

4 slices Bacon

2 tbs Brown sugar

1 tbs Vinegar

2 cloves Garlic (minced)

2 tbs ReaLime juice

Method

Wood-Grilled Filet Directions

Prepare the Filet

Rub the filet mignon with guajillo chili powder, olive oil, and salt. Let it marinate for at least 30 minutes.

Make the Chimichurri Butter

In a bowl, mix the softened butter with chimichurri sauce until well combined. Set aside.

Prepare the Ancho Red Wine Sauce

In a saucepan, combine red wine and ancho chili powder. Simmer until reduced by half, then set aside.

Prepare the Green Chile Masa Cakes

Mix masa harina with water and green chiles. Form into small cakes and grill them until golden brown.

Grill the Asparagus

Toss asparagus with olive oil and season with salt. Grill until tender and slightly charred.

Prepare the Corn Salsa

Mix corn, lime juice, and chopped cilantro for a refreshing salsa.

Make Ancho Bacon Jam

Cook bacon until crispy. In the same pan, add brown sugar, vinegar, garlic, and simmer until thickened. Stir in the bacon.

Grill the Filets

Preheat the grill and cook the marinated filets until they reach desired doneness, about 4-5 minutes per side for medium-rare.

Serve

Plate the grilled filet topped with chimichurri butter, ancho red wine sauce, and serve with masa cakes, grilled asparagus, corn salsa, and ancho bacon jam.