Carne Y Camarones Recipe

Prep

Pat the filet mignon dry with paper towels. Season both sides liberally with 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Pat the prawns dry and toss with 1/2 tsp kosher salt, 1/2 tsp black pepper, minced garlic, and the lime juice; set aside to marinate briefly (10 minutes).

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter. When butter foams, add the filets and sear without moving for 3–4 minutes to develop a brown crust (for medium-rare; adjust time for desired doneness). Flip and sear the other side 3–4 minutes. Use an instant-read thermometer: 125–130°F (52–54°C) for medium-rare. Remove steaks to a cutting board, tent loosely with foil and rest 7–8 minutes.

While steaks rest, wipe skillet lightly, return to medium-high heat and add remaining 1 tablespoon olive oil and 1 tablespoon butter. Add marinated prawns in a single layer and cook 1–2 minutes per side until opaque and just cooked through. Remove from pan and keep warm.

In a separate sauté pan, heat 1 tablespoon vegetable oil over medium heat. Add sliced yellow onion and a pinch of salt; cook, stirring occasionally, until soft and translucent, about 6–8 minutes.

Add the roasted, peeled, and sliced poblano rajas to the onions and cook together 3–4 minutes until heated through and slightly caramelized. Adjust seasoning with additional salt to taste. Keep warm until plating.

Remove stems and seeds from pasilla chilies. Place chilies in a heatproof bowl and pour 1 cup of hot (not boiling) water over them to rehydrate for 15 minutes until pliable.

Meanwhile, in a small skillet, melt 1 tablespoon unsalted butter over medium heat. Add the whole garlic cloves and quartered white onion and sauté briefly (2–3 minutes) until fragrant and lightly browned.

When chilies are softened, transfer them to a blender along with the sautéed garlic and onion, 1 cup stock, 1 teaspoon ground cumin, and 1 teaspoon salt. Blend until very smooth, adding up to 1/4 cup additional stock or water if needed to achieve a silky texture.

Pour the blended pasilla mixture into a small saucepan over low-medium heat. Stir in 3 tablespoons heavy cream and warm gently for 3–4 minutes; do not boil. Taste and adjust salt. If sauce is too thick, thin with a tablespoon or two of stock. Keep warm until serving.

Slice the rested filets into 1" thick medallions. Arrange slices on warmed plates in a fan shape. Spoon a generous pool of pasilla cream sauce on the plate and lay the steak slices partially over the sauce.

Arrange the sautéed rajas and onions alongside the steak. Place the cooked prawns on top of the steak or beside it (3–4 prawns per steak). Drizzle any reserved pan juices from the prawns lightly over the dish.

Garnish with chopped fresh cilantro and serve with lime wedges on the side. Serve immediately.