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Beef Fillet Strips in Onion Sauce |
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Serves: 2 Print this Recipe(Puntas de Filet Arriero) Category: Beef Guanajuato, a colonial city in the state of the same name in central Mexico, is known for its Festival International Cervantino in October, in honor of the author, Miguel Cervantes. The city comes alive with drama, music, dancing, and visitors from all over the world. Guanajuato is also the birthplace of Diego Rivera, one of Mexico's most famous artists. During a recent visit, my husband and I stayed at the historic Posada Santa Fe, a perfect location beside the leafy Jardin Union in the center of the city. The hotel's outdoor café borders the walkways of the plaza providing diners with a constant parade of sights. My husband and I relished the setting on a balmy late February evening where I also relished my entrée of arriero. My beautifully presented plate of bite-size strips of beef smothered in a bold onion sauce, fresh tomatillo salsa, a fan of sliced avocado, and strips of panela cheese, elevated this dish to a sophisticated level while keeping the traditional name and terrific flavor. The green tomatillo sauce can be prepared ahead. Maggi seasoning extract is available in supermarkets almost everywhere in the United States. 1 cup Basic Cooked Tomatillo Sauce 2 teaspoons olive oil 1 teaspoon unsalted butter 3/4 pound tenderloin fillet or New York beef steaks, cut into strips about 1/2-inch wide and 1 1/2-inch long 1/4 teaspoon salt, or to taste 1/8 teaspoon freshly ground pepper, or to taste 1 large white onion, halved lengthwise and sliced crosswise 1 clove garlic (large), finely chopped 1/2 teaspoon dried oregano (Mexican variety preferred), crumbled 1/4 teaspoon ground allspice 1/4 cup canned beef broth or chicken broth 2 teaspoons Worcestershire sauce (or 3 teaspoons, if not using Maggi) 1 teaspoon Maggi seasoning extract 2 teaspoons fresh lime juice 1 ripe avocado (Hass variety preferred), peeled, halved, and thinly sliced 4 (3/4 inch x 2 inch) strips panela cheese, queso blanco, or substitute another mild white cheese 1. Prepare the salsa. Then, in a heavy skillet, heat the oil and butter over medium-high heat. Cook the meat, in batches, until lightly browned and still pink inside, about 2 to 3 minutes. Season with salt and pepper. Remove to a plate. 2. Add the onion, garlic, oregano, and allspice to the same pan. Reduce the heat to medium-low, cover and cook, stirring frequently, until the onion starts to brown, about 5 minutes. Add the broth, Worcestershire, Maggi, and lime juice. Bring to a boil. Reduce heat to low, cover and cook, stirring frequently, 4 minutes. 3. Return the meat and any juices to the pan. Bring to a simmer, uncovered, and cook until completely heated through, about 2 minutes. Divide between 2 serving plates. Arrange the green salsa, avocado, and cheese around the meat. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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