Carne Y Camarones Recipe

Prep steaks and prawns

Remove steaks from refrigerator 30 minutes before cooking to come to room temperature. Pat steaks dry with paper towel and season both sides evenly with 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Rinse prawns if needed, pat dry, then toss with 1/2 tsp kosher salt, remaining 1/2 tsp black pepper, and 1 tablespoon olive oil and the lime juice. Set prawns aside in refrigerator until ready to cook.

Sear filet mignon

Heat a heavy skillet or cast-iron pan over high heat until smoking slightly. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add steaks and sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear second side 2.5–3 minutes for medium-rare (internal ~125–130°F / 51–54°C). Reduce heat to medium-low and baste with pan juices for 30–60 seconds. Transfer steaks to a warm plate, tent loosely with foil and rest for 6–8 minutes (carryover will bring them to medium-rare/medium).

Cook prawns

Wipe the skillet lightly and return to medium-high heat. Add remaining 1 tablespoon olive oil and 1 tablespoon butter. When hot, add prawns in a single layer and cook 1.5–2 minutes per side until pink and opaque and just curled. Remove prawns to a bowl and keep warm. Reserve any fond in the pan for integrating into the pasilla cream sauce.

Prepare rajas (poblano strips)

If using fresh poblano: roast peppers over a gas flame, under broiler, or on a hot skillet until skins blister and char all over (about 8–10 minutes), turning to char evenly. Place roasted peppers in a bowl and cover to steam 10 minutes. Peel off blistered skin, remove stems and seeds, and slice into 1/2-inch strips (rajas). If using pre-roasted peppers, slice into strips and set aside.

Caramelize onions

Thinly slice the yellow onion. In a medium skillet over medium heat, add 1 tablespoon vegetable oil and 1/2 teaspoon salt. Add onions and cook, stirring occasionally, 12–15 minutes or until softened and golden-brown. Add minced garlic (from 3 cloves) in the last 1–2 minutes and cook until fragrant. Remove from pan and keep warm with rajas.

Rehydrate and purée pasilla chiles

Remove stems and seeds from dried pasilla chiles. Place chiles in a small bowl, cover with 1 cup very hot water and steep 15–20 minutes until soft. Drain, reserving 1/4 cup soaking liquid. Transfer softened pasillas to a blender with 1–2 tablespoons of the reserved soaking liquid and purée until smooth to make pasilla paste (strain if you prefer a silkier sauce).

Build the sauce

In a saucepan over medium heat add 1 tablespoon vegetable oil and 1 small minced shallot. Sauté until translucent, 2–3 minutes. Add the pasilla purée (about 3 tablespoons) and cook 1–2 minutes to release flavors. Deglaze with 1 cup chicken or seafood stock, scraping any browned bits from the bottom of the pan (including reserved fond from steak/prawn pan if desired). Bring to a gentle simmer for 3–4 minutes.

Finish with cream

Lower heat to medium-low and stir in 1 cup heavy cream. Simmer gently, stirring, until sauce thickens slightly, about 4–6 minutes. Whisk in 2 tablespoons Mexican crema or sour cream for silkiness. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, taste and adjust. If sauce is too thick, thin with up to 2 tablespoons reserved pasilla soaking liquid or stock. Keep warm but do not boil vigorously to prevent splitting.

Combine rajas and onions into sauce

Fold caramelized onions and poblano rajas into the pasilla cream and warm through for 1–2 minutes so the vegetables are coated and heated. Taste and adjust salt/pepper.

Place a spoonful of pasilla cream with rajas and onions in the center of each warm plate. Slice each rested filet mignon into 3–4 medallions and arrange over the sauce. Arrange 3 prawns per steak (total 12 prawns for 4 servings) on top or beside the steak. Spoon additional sauce over the prawns and steaks as desired.

Garnish each plate with chopped cilantro and chopped chives or green onions. Serve with lime wedges on the side for squeezing. Recommended accompaniments: warm corn tortillas or roasted fingerling potatoes and a simple green salad.

Serve immediately while steaks are warm and prawns are juicy.