Filet of Beef in Pasilla Chile Sauce

4 beef tenderloin steaks
2 pasilla chiles
6 ripe tomatoes
1/2 large white onion
3 peeled garlic cloves
1 cup chicken stock
S&P
olive or peanut oil
2 tsp brown sugar
handful of fresh cilantro
1/4 cup grated Cotija cheese (can use dry feta)
Avocado relish (recipe follows)

Toast the chiles in a dry sauté pan over medium heat for 4-5 minutes.
Cool, stem, seed and break into pieces.

Place onion, tomato and garlic in large sauté pan.
Put under broiler until well browned/blackened-about 15 minutes.
Cool slightly, scrape into blender or processor.
Deglaze pan with stock and pour into blender.
Add chiles, process until you get a coarse puree.
Set aside.

Salt and pepper steaks, sear in pan with a little oil until a nice crust forms.
Remove steaks to plate.

Pour any oil out of pan, pour in sauce and fry sauce stirring with wooden spoon.
Once boiling, reduce to simmer, add sugar, S&P to taste and cook for 20 minutes.
If sauce becomes too thick add a tbl or so of water.

Can be made ahead to this point.

Keeping the sauce at the barest simmer, add cilantro and steaks.
Continuously spoon sauce over steaks and poach them to desired doneness.
About 5 minutes to med rare.

Pool sauce on plate, place steak on plate, spooning a little sauce over.
Top steak with avocado relish and sprinkle plate with grated cheese.

Avocado Relish (makes 2 cups):
2 ripe avocado (Hass)
1/2 red bell pepper brunoise
1/2 medium white onion brunoise
Juice of 1/4 lime
1/2 tsp kosher salt
Chopped fresh cilantro

Dice avocado and fold in remaining ingredients.
Correct seasoning.

This stuff is so good it's scary. --Mean Chef