The Two Sisters Ep. 3 | Grilled Steak with Mushrooms and Dried Chili Sauce

Grilled Steak with Mushrooms and Dried Chili Sauce


Sauce Ingredients
2 pcs dried guajillo pepper
2 pcs dried ancho pepper
3 garlic cloves
5 tbsp. Olive oil
½ medium onion, roughly chopped
3/4 cup whipping cream
4 pcs dried mushrooms (wild mushrooms is better)
1 cup beef stock

Steak Ingredients
2 lb. Beef tenderloin or fillet
(One long piece or 4 thick medallions)
1 Lb. Oyster mushrooms or assorted mushrooms
(Shiitake, oyster, cremini) julienne
2 shallots, finely chopped
1 tbsp. Butter

Sauce Method
Hydrate the mushrooms in beef broth.
In a sauté pan, heat olive oil, add onion, garlic, dried peppers and dried mushrooms (they will be hydrated before they go in pan).
Stir in whipping cream, salt and pepper
Blend sauce and adjust seasoning. Add more broth if it is too thick.

Steak Method
Preheat oven to 400F.
In a really hot sauté pan with olive oil and butter, sauté mushrooms with shallots, do NOT move them around the pan.
Portion beef tenderloin, each piece should be around 200 grams or 1 inch thick.
Bring beef to room temperature 30 minutes before grilling it.
Season with soft butter, salt, pepper and garlic powder. Grill on a cast-iron or other heavy frying pan on high heat.
Finish in the oven if necessary for around 12 to 15 minutes.
To plate, place some sauce in the center of the plate, fillet on top, mushrooms and roasted asparagus.

Recipe by Paula Zavala and Susy Danelon