Chorizo Stuffed Filet Mignon with Chile Butter, Potatoes and Grilled Calibacitas
By Chef Marco Zapien



Ingredients

Chorizo Stuffed Filet Mignon
8 each Filet Mignon 6 oz cuts
6 ounces Chorizo cooked and fat drained and cooled
2 ounces Jack Cheese shredded
1 tablespoon Chopped Garlic
1/4 cup Olive Oil
8 slices Bacon
1 tablespoon Salt
1 teaspoon Pepper

Guajillo Chile Butter
1/2 pound Unsalted Butter softened
2 tablespoons Medium Heat Chiles guajillo (ground)
1 tablespoon Chopped Garlic
3 teaspoons Salt
1/2 teaspoon Pepper

Baby Dutch Yellow Potatoes "Papas Brevas"
3 pounds baby Dutch Yellow™ Potatoes
1 medium Organic Yellow Onion julienne
1 each Organic Bell Pepper green (julienne)
3 cups Canned Tomatoes in juice and blended
5 each Chipotle Sauce in adobo sauce (blended)
1/4 cup Olive Oil
1 tablespoon Chopped Garlic
1/2 cup Chicken Broth
1 tablespoon Salt
1 teaspoon Pepper

Grilled Calabasitas
1 pound Organic Zucchini baby green
1 pound Organic Zucchini baby yellow
2 each Organic Bell Pepper red
1 tablespoon Chopped Garlic
1/4 cup Olive Oil
1 tablespoon Salt
1 teaspoon Pepper

Directions

Preparation for Filet Mignon
Through the side of each steak, cut a slit (not all the way through) and insert a finger to create a pocket. Mix the chorizo and jack cheese together. In the pockets, stuff about 1 oz. of the chorizo and cheese mixture in each steak. Wrap each steak with one piece of bacon around the outside and attach with a toothpick. Rub each steak with a little olive oil, chopped garlic, salt and pepper. Heat a sauté pan and sear each steak until browned on both sides and around the edges. Be sure your pan is hot. Place in a baking dish and finish cooking in a 350 degree oven for about 7 minutes for medium rare or until it reaches the desired doneness. Do not overcook. Allow steaks to rest for at least 5 minutes. See plating instructions.

Preparation for Chile Butter
Remove the seeds from the dried guajillo chile peppers. In a 350 degree oven or sauté pan, toast the chiles until you see just a wisp of smoke. Remove and allow to cool. In a spice grinder, grind the chiles to a powder. In a mixing bowl, whisk together the softened butter, guajillo chile powder, garlic, salt and pepper. Set aside. See plating instructions.

Preparation for Potatoes (Papas Brevas)
Cut potatoes in half and soak in cold water. In a saucepan, heat the olive oil and sauté the garlic, onions and green bell pepper until tender. Add blended tomatoes, chicken broth and chipotle peppers. (This is the time if you want less spicy heat to adjust the amount of the chipotle peppers. You can always add more, but once added cannot be taken out of the dish.) Season with salt and allow to reduce until slightly thickened, about 10 minutes. Drain the potatoes and pat dry. In a roasting pan, toss the potatoes with olive oil, garlic, salt and pepper. Roast in a 350 degree oven for about 15 minutes, until tender. Remove from the oven and fold the potato and tomato mixture together. Adjust seasoning with salt and pepper if necessary. See plating instructions.

Preparation for Grilled Calabasitas
Remove the ends and cut the green and yellow zucchinis in half lengthwise. Cut the tops off of the red bell peppers and stand them cut side down on your cutting board. Slice down the peppers in large sections all the way around to remove the seeds. Toss the zucchinis and peppers with the olive oil, garlic, salt and pepper. Preheat your grill and grill the zucchinis and peppers until just tender. Remove from the grill and adjust seasoning if needed. See plating instructions.

Plating Instructions
Cut the steaks slightly diagonally to show the stuffing. On a warm dinner plate, rest one against the other. Top each steak with a dollop of the Guajillo chile butter. Add a portion of the grilled Calabasitas and Baby Dutch Yellow potatoes in a pleasing fashion on the plates. Now there’s only one thing left to do, enjoy!