Chile Relleños with Filet Mignon

HomeriaStyle Blend No.10 Chili Relleno
 
Chile Relleños
Filet Mignon

BLEND No.10 CREATIVE RECIPE

No matter how one changes socially, emotionally and spiritually throughout life, some things never do. I grew up with feasts rather than just food. There was always more food than needed. I still follow that tradition and cook more food than necessary and refrigerate the excess for other creations. This is my “Refrigerator Reserve” that allows me to have great fun and be creative inventing new dishes. I recently had a party where I served Double R Ranch filet mignon and this delicious recipe evolved from my “refrigerator reserve.” Enjoy!

BLEND FLAVOR PROFILE
Black Pepper, Coriander, Leek, Onion, Sumac, Parsley, Oregano, Thyme, Rosemary, Lime, Sea Salt, Herbs & Spices

Serves 6

RECIPE INGREDIENTS

 

  1. 3          Eggs_ Yolk and White separated
  2. 5t         Flour
  3. 1t         Salt
  4. 6          Pasilla or Poblano Chiles  
  5. 2C        Shredded Monterey Jack Cheese
  6. 6          Pieces of Refrigerator Reserve¹ Fillet Mignon Steaks
  7. 1T        Olive Oil for heating the steaks
  9. 3C        Peanut Oil for frying  

KITCHEN ESSENTIALS

Wok
Stand up mixer with whisk attachment
Cast Iron pan

 

TIPS

  • Add extra salt to your taste if desired

PREP
Peppers

  1. Preheat oven broiler to 500˚ F
  2. Set the oven rack about 5-6 inches from the broiler heat
  3. Arrange peppers onto aluminum foil cover baking tray
  4. Broil peppers until skin charred and blistered
  5. Turn peppers to blacken all sides. 
  6. Place peppers in a plastic wrap and let them steam for the skin to loosen and cool off
  7. Peel off the skin with a blunt knife carefully not to tear the peppers and
  8. Cut a slit lengthwise in each pepper, removed the seeds, Set them aside

Batter

  1. Whisk egg whites in a stand mixer with on high speed until foamy stiff
  2. Add egg yolks and sprinkle salt and flour, whisk more until all fluffy and foamy

COOK

  1. Heat oil in a wok pan over medium high heat
  2. Bring cooked steaks to room temperature
  3. Quickly Sauté steaks in a pan to heat them up
  4. Stuff peppers with cheese and steak and close the slit
  5. Dip stuffed peppers one at a time into batter, get rid of excess batter
  6. Fry one at a time until golden brown
  7. Serve with your choice of sides, salad or as appetizer

NOTE:

¹Filet Mignon Steaks were made with my Steak Blend No.10.  See Signature Recipe Blend No.10

 
artSAVORHomeira GoldsteinBlend No.10, Chile Rellenos