Filet Mignon with Rajas

• 3 fresh poblano chiles
• 1 tablespoon vegetable oil
• 1 tablespoon olive oil
• 1/2 small white onion, thinly sliced
• 1/2 cup whipping cream
• 12 large epazote leaves, thinly sliced (optional)
• 4 6-ounce filet mignons (each about 1 1/2 to 2 inches thick)

1. Char chiles over gas flame or in broiler until blackened on all sides.
2. Enclose in paper bag.
3. Let stand 10 minutes.
4. Peel and seed chiles; slice thinly.
5. Heat both oils in large skillet over medium heat.
6. Add onion and saute until translucent, about 2 minutes.
7. Add poblanos, cream, and epazote, if desired; simmer until rajas thicken slightly, about 3 minutes.
8. Season with salt.
9. Meanwhile, prepare barbecue (medium-high heat).
10. Sprinkle steaks with salt.
11. Grill steaks to desired doneness, about 5 minutes per side for medium-rare.
12. Transfer to plates; top with rajas and serve.

chiles, vegetable oil, olive oil, white onion, whipping cream, epazote, filet mignons

Taken from www.epicurious.com/recipes/food/views/filet-mignon-with-rajas-108050 (may not work)