Ingredients
- 2 tablespoons New Mexico red chile powder
- 1/4 teaspoon chile de arbol powder
- 1/2 teaspoon pasilla chile powder
- 1 tablespoon cracked black peppercorns
- 1 tablespoon brown sugar
- Kosher Salt
- 4 filet mignons, 1- to 1 1/2-inches thick
- Ancho Chile Mushroom Sauce (see link below for recipe)
Directions
Combine all the ingredients together in a medium bowl. Brush a large saute pan or grill pan with oil and heat over high heat until almost smoking. Dredge each steak on 1 side in the pepper mixture and cook, pepper-side down, for 1 minute, or until brown and crisp. Turn the meat over, reduce the heat to medium and cook for 3 to 4 minutes more, until done to your liking.
Serve with the Ancho Chile Mushroom Sauce.
