The special adobo rub flavors filet mignon in this black bean ragut recipe.
Recipe Courtesy of Cooking.com.
Nutrition Facts
Serves 6
Facts per Serving
Calories: 456 Fat, Total: 25g Carbohydrates, Total: 7g
Cholesterol: 128mg Sodium: 997mg Protein: 43g
Fiber: 2g % Cal. from Fat: 49% % Cal. from Carbs: 6%
Ingredients
- FOR ADOBO RUB: 1 tablespoon cumin seed
- 1 tablespoon fennel seeds
- 1 tablespoon black peppercorns
- 1 teaspoon oregano leaves
- 1/2 teapoon thyme leaves
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons coarse salt
- 2 1/2 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 tablespoons olive oil
- Six 6-oz. filet mignons
- FOR BEANS: 2 cups black beans (soaked)
- FOR SOFRITTO: 1/4 pound pancetta (cooked)
- 1 medium Anaheim chile, seeded and diced
- 1 medium tomato, seeded and diced
- 1 medium onion, diced
- 1 cup dry red wine
- 1 cup calabaza, cut in 1-inch cubes
- 1 cup 3 tablespoons lime juice, fresh squeezed
- 2 tablespoons fresh chopped cilantro
Preparation
- 1 TO PREPARE ADOBO RUB: In a dry pan toast the cumin, fennel, and the black peppercorns until aromatic, releasing the essential oils.
- 2 Let cool and ground coarse. In a small bowl, combine the toasted spices with oregano, thyme, cayenne, paprika and 1 teaspoon of salt. Mix in 2 tablespoons garlic, ginger and 1 tablespoon of oil. Rub the adobo mixture onto the filet.
- 3 TO PREPARE BEANS: Cook the beans in 4 cups cold water. When they begin to boil, lower the heat to a simmer and cook for 1 1/2 hours.
- 4 TO PREPARE SOFRITTO: In a sauté pan cook the pancetta on medium heat for 3-4 minutes. Add the anaheim chili, tomato, onion, garlic and salt. Cook this together for 5 minutes. Add the red wine and simmer for 10 minutes.
- 5 TO PREPARE FILET MIGNON: Heat the broiler or grill very hot. Broil each side for 3-4 minutes until well crusted on the outside. Depending on the heat of the individual broiler or grill, the meat should be cooked to medium within the 7-8 minutes.
