Exquisite beef fillet in chilmole sauce, spicy potatoes and salad with our classic Habanero Green Sauce “La Meridana” a perfect dish to enjoy at lunchtime or for any special occasion.

Prep time: 40 min
Difficulty: Medium
4 portions

INGREDIENTS

• 1 kilo of beef fillet shank clean and without fat
• 2 roma tomatoes
• 30 g of black chilmole message
• 1 clove garlic
• 1 bunch of coriander
• ¼ onion
• 1 cup chicken broth or water
• 300 g of chambray potatoes
• 4 teaspoons of HABANERO GREEN SAUCE “LA MERIDANA”
• Lettuce mix
• Salt and pepper
• 1 tablespoon of olive oil
• juice of half a lemon

PROCESS

1. In a pot, boil the broth, the tomatoes, the onion, the garlic, the mix of black spices and the bunch of coriander.
2. Boil until the tomatoes are well cooked and almost falling apart.
3. Blend all these ingredients and strain.
4. Add the teaspoons of green sauce, according to the intensity of heat that you want for in this dish.
5. Cook the potatoes. Once cooked, sauté them in a pan with olive oil, lemon, salt and a few drops of our green sauce.
6. Portion our fillet medallions in 250 g per dish.
7. Clean well of possible grease.
8. Season each side of the filet. In a very hot pan, put olive oil and sear and cook until you reach your desired level of doneness.
9. Serve the fillets on a mirror of the sauce, accompanied by spicy potatoes and a green salad to taste.