Puntas de Filete Sonorense

Created by Graham for El Papatio, Guadalajara, Mexico

4 servings
  • Clarified butter
  • 1 medium onion, finely sliced
  • 1 green bell pepper, cut in 1/4-inch strips
  • 6 ounces button mushrooms, stems removed, finely sliced
  • Freshly ground salt, to taste
  • Freshly ground white pepper, to taste
  • 1 1/2 pounds beef tenderloin tips, trimmed and cut into 1/2-inch slices
  • Freshly ground black pepper, to taste
  • 1 medium onion, finely diced
  • 1 serrano chili, seeded and finely chopped
  • 1/4 cup port
  • 1 (7-ounce) can pimento, diced
  • 2 medium tomatoes, blanched, peeled, seeded and cubed
  • 1 avocado
  • 1/2 lime, juiced
  • 1 -ounce salted butter
  • Heat 1 tablespoon clarified butter in small frying pan over medium-low heat. Add sliced onion and brown. Place green pepper and mushrooms on top of onion slices. Season generously with salt and white pepper. Continue cooking very slowly.

  • Heat 1/8 cup clarified butter in a large frying pan on high heat. Add pieces of beef and toss in butter. Season with salt and black pepper. Cook for 5 minutes, then remove meat pieces from sauce and place on a plate. Deglaze pan with diced onion, chili and port on high heat for a couple minutes. Add pimento and continue to cook liquid down. Stir in tomatoes. Add beef to sauce and stir to coat well. Remove beef to serving platter.

  • Scoop out avocado flesh in balls. Pour lime juice over avocado to prevent discoloration. Add to vegetables in small frying pan; season with white pepper. Combine all this well with reserved meat.

  • Whisk butter into sauce and pour over meat and vegetables to serve.

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