FILETE AL COMINO Cumin Steak

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FILETE AL COMINO
Cumin Steak
A mildly hot spice that some say resembles caraway in flavor, cumin is combined here with three types of chiles.
FOR THE MEAT
4 chiles guajillos, deveined
4 chiles anchos, deveined
4 chiles de arbol
6 cloves garlic, peeled
1 onion, quartered
1½ teaspoons cumin
4 whole cloves
½ cinnamon stick
1½ cups soy sauce
1 tablespoon freshly ground pepper
3½ pounds filet of beef, such as sirloin
⅓ cup extra virgin olive oil
2½ cups chicken broth, reduced to 1½ cups
aluminum foil

Prepare the marinade: Preheat a comal or skillet and roast the chiles, garlic, onion, cumin, cloves, and cinnamon, being careful not to burn them. Once they are roasted, blend them with the soy sauce and ground pepper. Make small incisions in the filet and baste it with this marinade.

Prepare the meat: Preheat a cast-iron casserole or frying pan, without grease, for 30 minutes. Drain meat and place in pan, basting occasionally with a bit of oil and turning every 15 minutes to ensure even cooking. The total cooking time is 25 to 30 minutes. Sprinkle meat with a bit of the oil and marinade. Remove the pan from the heat; remove the meat from the pan. Drain the meat, wrap it loosely in aluminum foil to retain the juices, and set aside.

Prepare the sauce: In the same pan, combine the cooking juices from the meat with the marinade and reduced chicken broth. Simmer for a few minutes until slightly thickened.

FOR THE GARNISH
½ cup extra virgin olive oil
¾ cup butter
6 cloves garlic, finely chopped
32 small potatoes
salt, to taste
1 tablespoon coarsely ground black pepper
4 medium red onions, thinly sliced crosswise
soy sauce, to taste
salt and pepper, to taste
6 medium zucchini, sliced crosswise into wheels
3½ pounds fresh spinach, washed thoroughly in cold water and stems removed
6 onion slices

Prepare the garnish: In another casserole, heat ⅓ cup oil with a bit of butter. Add the garlic and cook until golden. Add the potatoes and cover. When they are half done, season them with salt and shake the casserole to ensure even cooking. Sprinkle with the coarsely ground pepper. Preheat a large skillet or frying pan and heat another small amount of oil and butter. Add the red onions and sprinkle with a bit of soy sauce, salt, and pepper. Cook until crispy. Follow the same procedure for the zucchini. Line a large frying pan with a layer of spinach and the onion slices. Season with salt and sprinkle with the rest of the oil and butter. On top of this, place the rest of the spinach and cook until tender.

To serve: Slice meat thinly and transfer to a warm platter. Garnish with the potatoes, red onions, zucchini, and spinach. Serve the sauce on the side.

SERVES 8

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