Chef Marco Zapien

Chorizo Stuffed Filet Mignon with Chile Butter, Potatoes and Grilled Calabacitas

Name: Chorizo Stuffed Filet Mignon with Chile Butter, Potatoes and Grilled Calabacitas
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Yield: 8
Cuisine: Spanish
Ingredients: 8 each filet mignon, 6 ounce cuts; 6 ounces chorizo, cooked, 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; 1/2 pound unsalted butter, softened; 2 tablespoons medium heat Guajillo peppers, ground; 1 tablespoon chopped garlic; 3 teaspoons salt; 1/2 teaspoon pepper; 3 pounds Baby Dutch Yellow® Potatoes; 1 medium organic yellow onion, julienned; 1 each organic green bell pepper, julienned; 3 cups canned tomatoes in juice and blended; 5 each Chipotle peppers in Adobo Sauce, blended; 1/4 cup olive oil; 1 tablespoon chopped garlic; 1/2 cup chicken broth; 1 tablespoon salt; 1 teaspoon pepper; 1 pound organic zucchini; 1 pound organic baby yellow zucchini; 2 each organic red bell peppers; 1 tablespoon chopped garlic; 1/4 cup olive oil; 1 tablespoon salt; 1 teaspoon pepper

Rated 5.0 stars by 1 users

Servings

8 servings

Prep Time

1 hour

Cook Time

50 minutes

Author:

Chef Marco Zapien

Ingredients

Chorizo Stuffed Filet Mignon

8 each filet mignon, 6 ounce cuts
6 ounces chorizo, cooked, 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 Pepper Butter

1/2 pound unsalted butter, softened
2 tablespoons medium heat Guajillo peppers, ground
1 tablespoon chopped garlic
3 teaspoons salt
1/2 teaspoon pepper

Baby Dutch Yellow® Potatoes "Papas Bravas"

3 pounds Baby Dutch Yellow® Potatoes
1 medium organic yellow onion, julienned
1 each organic green bell pepper, julienned
3 cups canned tomatoes in juice and blended
5 each Chipotle peppers 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 Calabacitas

1 pound organic zucchini
1 pound organic baby yellow zucchini
2 each organic red bell peppers
1 tablespoon chopped garlic
1/4 cup olive oil
1 tablespoon salt
1 teaspoon pepper

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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 Pepper Butter

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

Preparation for Potatoes (Papas Bravas)

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 Calabacitas

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 pepper butter. Add a portion of the grilled Calabacitas and Baby Dutch Yellow potatoes in a pleasing fashion on the plates. Now there’s only one thing left to do, enjoy!

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Filed in: Baby Dutch Yellow Potatoes, Bell Pepper, Chopped Garlic, Chorizo Stuffed Filet Mignon with Chile Butter Potatoes and Grilled Calabacitas, Entree, Garlic, Guajillo Peppers, Organic Bell Peppers, Organic Yellow Onions, Organic Zucchini, Zucchini

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Chorizo Stuffed Filet Mignon with Chile Butter, Potatoes and Grilled Calabacitas