A Home Run for Father's Day!
Grilled Chimayo Chile-Rubbed Filet Mignon with Serrano Mayonnaise, Roasted Garlic Potato Pancakes and Warm Arugula and Tomato Salad
Whether you are cooking for your own father, or the father of your children, it is time to get grilling! When I was thinking of something special to post, I had forefront in my mind the territory that either gender would feel comfortable trying...the grill.
In my house, I have taken over much of the grilling, but that is mainly because I have come to understand that I am a bit of a control freak in the kitchen. My husband loves to grill, and is very accomplished in his own right. This recipe would be the perfect thing for his special day – and I and my 3 boys will give it a try. I can see it now…he's sitting back, drinking a glass of red wine, and relaxing while we wait for it all to come together.
I am going to give you the recipes for all of the components of this meal. That way, you can choose how much you are able to tackle for your special dinner. Much of this can and should be prepared ahead, so even if you choose to do it all, you will also be able to enjoy the time relaxing before dinner together. It is simple and delicious.
The true star of this dish is the Serrano mayonnaise paired with the Chimayo chile-rubbed filet mignon. If you think it is ludicrous to top a perfectly grilled steak with anything at all…this creamy sauce is going to make you reconsider. Chimayo chile powder has a very mild and subtle flavor. When it is paired with the slight kick from the Serrano and the tang of the citrus, it is absolutely fantastic.
If you don’t have time to do the potato pancakes or the arugula salad, don’t worry! It would be easy to substitute a baked potato, a simple green salad or some steamed veggies to accompany this dish perfectly.
Originally this recipe is from the Café Pasqual’s Cookbook: Spirited Recipes from Santa Fe. Café Pasqual’s is one of my favorite restaurant destinations, and the cookbook is one I go to over and over again for inspiration. It has an interesting blend of New Mexican, Mexican and Asian flavors.
The original recipe calls for a New York Strip steak. I substituted a filet mignon so that I could add a bit of smoky flavor by wrapping a hardwood smoked piece of bacon around it before grilling. I also adapted the potato pancake by adding a touch of smoked paprika, and making them smaller in size so they could be a bit crispier. Lastly, I added the warm arugula and tomato salad to place under the steak. I find that the sweetness of the balsamic vinegar paired with the peppery flavors that come from the arugula accent this dish perfectly.
Fire up the grill, and tell Dad to put his feet up. He is going to love you even more after trying this dish!
** If you have Serrano Mayonnaise left over, it would be delicious used as a salad dressing! Make a spicy Caesar salad with leftover steak if there is any! ;)
Grilled Chimayo Chile-Rubbed Filet Mignon with Serrano Mayonnaise:
6 Filet Mignon steaks
6 pieces hardwood smoked bacon
½ Cup Chimayo Chile Powder
½ Cup Olive Oil
Kosher salt and freshly ground pepper
For the Serrano Mayonnaise:
5 fresh Serrano chiles, stemmed, seeded and roughly chopped
2 Tablespoons rice or distilled white vinegar
½ bunch fresh cilantro, stemmed and roughly chopped
1 egg yolk
Juice of one lime or lemon
½ teaspoon kosher salt
2 Cups olive oil (do not use extra-virgin olive oil)
To prepare the steaks, pat the chile powder evenly over all sides. Sprinkle both sides with salt and pepper. Wrap the bacon around the steak, pressing it to be somewhat round and compact. Cut the bacon to overlap slightly and use toothpicks to secure. Place steaks in a shallow glass dish. Drizzle olive oil over the steaks. Cover and marinate in the refrigerator as long as possible (6 to 36 hours is preferred!).
To prepare the mayonnaise, put all of the ingredients, except the olive oil, into a food processor or blender. Process until slightly combined and a mash has formed. With the motor running, slowly add the olive oil in a thin, steady stream, until the mixture thickens and emulsifies. Cover and refrigerate until serving.
Take the steaks out of the refrigerator and allow them to come to room temperature. Prepare your grill to be medium-hot.
Overcooking steaks can easily happen to us all, especially if we are multi-tasking. The timing depends on how hot your grill is, and where the hotspots are, every grill has them! Start with 5 minutes per side, keeping an eye on the meat, and moving it if there are flare ups. The best way to determine doneness is to check the internal temperature with a quick-read thermometer. Take the steaks off the grill at the following temperatures: Rare 125°; Med-Rare 130°, Medium 140°, Medium-Well 150°. The steaks will continue to cook for a few minutes after you take them off the grill, adding about 5 more degrees.
After you take the steaks off the grill, let them rest for 5 minutes, covered by foil.
Serve the grilled steaks on top of the Arugula and Tomato Salad, topped with a generous dollop of Serrano mayonnaise.
Roasted Garlic Potato Pancakes
2 whole bulbs of garlic
5 medium russet potatoes
½ Cup grated Manchego cheese
¼ Cup minced chives
½ teaspoon kosher salt
½ teaspoon smoked paprika
¼ teaspoon freshly ground black pepper
Butter for frying
Trim the top of the garlic bulbs, exposing the individual cloves, and drizzle with olive oil. Wrap in tin foil and bake in a 350 degree oven for about 45 minutes to an hour, or until soft.
Scrub the potatoes under running water, and place in a large sauce pan, unpeeled. Cover with water and bring to a boil. Boil until tender, about 30 minutes. Test for doneness by piercing with a fork. Drain the potatoes and let cool until they can be handled. Grate them (skins and all!) into a large mixing bowl using the largest holes on a box grater, or by using a food processor with a shredding attachment.
Squeeze the whole roasted garlic cloves from their skins into the potatoes. Add the cheese, egg, chives, salt, pepper and smoked paprika, and mix well using your hands. Form the mixture into 12 cakes, each about a ½ inch thick. Cover and refrigerate at least 30 minutes, or up to 24 hours before finishing.
Heat a griddle or large skillet until medium-hot. Lightly coat the griddle or skillet surface with butter, and add the cakes. Fry the cakes, turning once, until nicely browned and heated through (about 4 to 5 minutes per side).
Be sure to offer more Serrano mayonnaise on the side – it is awesome on top of the potatoes!
Warm Arugula and Tomato Salad
5 ounces fresh arugula
1 small shallot, finely minced
1 ½ Tablespoons balsamic vinegar
¼ Cup Olive Oil
2 fresh Roma tomatoes, evenly diced
2 Tablespoons cilantro, chopped finely
½ teaspoon fresh lemon zest
Kosher salt and freshly ground pepper to taste
Place finely minced shallot in a glass bowl that will be large enough to toss the salad in. Add balsamic vinegar, olive oil, tomatoes, cilantro, lemon zest, salt and pepper. Whisk until well incorporated, and set aside, allowing flavors to meld together (at least 15 minutes).
When ready to serve, toss arugula into the tomato mixture using tongs until well coated. Heat a sauté pan that is large enough to hold the mixture over medium heat. Quickly sauté the arugula mixture in the pan, you only want to cook it long enough for the leaves to start to wilt and for it to be warmed through.
Place the mixture on individual plates, and top with the steak and Serrano mayonnaise.