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Category: Mains


At Hugo Molina restaurant in Pasadena, you may be served a risotto with caramelized morels and crabmeat in brandy lobster reduction or grilled lamb chops with roasted garlic, goat cheese mashed potatoes and a wild berry Merlot sauce. But at ... Read more

Total time: 45 minutes | Serves 4
Note: Guaque peppers are commonly used in Guatemala but may be hard to find in Southern California. Use guajillos instead.
  • 1 (2-pound) beef filet
  • 2 tablespoons olive oil
  • 3 tablespoons minced garlic, plus 4 whole cloves
  • Salt, pepper
  • 3 large Roma tomatoes, cut in half
  • 1 small onion, roughly chopped
  • 2 guaque peppers
  • 2 whole cloves
  • 5 black peppercorns
  • Leaves from tip of 1 sprig epazote
  • 2 cups chicken stock

Step 1Place beef in roasting pan or Dutch oven. Coat with olive oil and minced garlic and sprinkle with salt and pepper to taste. Bake uncovered at 400 degrees 10 minutes.

Step 2Meanwhile, combine tomatoes, onion, garlic cloves, peppers, cloves and peppercorns in saucepan and cook over medium-low heat 8 minutes. Puree in blender with epazote and stock. Add pureed mixture to beef, cover and bake 5 minutes longer. (Beef should remain slightly pink in center.) Place beef on platter, cut into slices and ladle sauce over top.

Each serving:
346 calories; 560 mg sodium; 92 mg cholesterol; 16 grams fat; 8 grams carbohydrates; 41 grams protein; 0.91 gram fiber.
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