Spice rubbed filets mignons

1 Servings

Ingredients

Quantity Ingredient
1 tablespoon Chili powder
1 teaspoon Ground cumin
1 teaspoon Freshly ground black pepper
⅛ teaspoon Ground allspice
½ teaspoon Sugar
1½ teaspoon Finely chopped garlic; minced and mashed to a paste with:
1 teaspoon Salt
1 teaspoon Worcestershire sauce
2 7-ounce filets mignons; (each about 1 1/2 to, 2-inches thick)
1¼ cup Water
1½ tablespoon Worcestershire sauce
½ teaspoon Tomato paste
2 larges Garlic cloves; sliced thin

Directions

FOR STEAKS

FOR SAUCE

Preheat oven to 500 degrees.

In a small bowl stir together chili powder, cumin, black pepper, allspice, and sugar and stir in garlic paste and Worcestershire sauce. Evenly rub spice mixture onto top and bottom of each steak. Marinate steaks on a plate, loosely covered and chilled, at least 1 hour and up to 1 day.

In middle of oven heat a small flameproof baking pan 5 minutes. Add steaks to pan and roast 20 minutes for medium rare. Transfer steaks to a cutting board, reserving juices in pan, and let stand 5 minutes.

While steaks are roasting, in a small saucepan simmer water, Worcestershire sauce, tomato paste, and garlic until garlic is very soft and liquid is reduced to about ⅓ cup, about 20 minutes. Pour garlic mixture into reserved juices in baking pan and deglaze pan over moderate heat, stirring and scraping up any brown bits in pan. Pour deglazed mixture through a fine sieve into a small bowl, pressing and forcing garlic through sieve to mash it, and stir in any beef juices that have accumulated on cutting board.

Cut each steak crosswise into 8 slices. Spoon some sauce onto each of 4 plates and top with steak.

Yield: 4 servings

Each serving about 128 calories and 3⅗ grams of fat (about 25 percent of calories from fat).

NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9036 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998

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