filet-mignon-with-rajas-108050.json

{
    "directions": [
        "Char chiles over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel and seed chiles; slice thinly. Heat both oils in large skillet over medium heat. Add onion and saut\u00e9 until translucent, about 2 minutes. Add poblanos, cream, and epazote, if desired; simmer until rajas thicken slightly, about 3 minutes. Season with salt.",
        "Meanwhile, prepare barbecue (medium-high heat). Sprinkle steaks with salt. Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer to plates; top with rajas and serve."
    ],
    "ingredients": [
        "3 fresh poblano chiles",
        "1 tablespoon vegetable oil",
        "1 tablespoon olive oil",
        "1/2 small white onion, thinly sliced",
        "1/2 cup whipping cream",
        "12 large epazote leaves, thinly sliced (optional)",
        "4 6-ounce filet mignons (each about 1 1/2 to 2 inches thick)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Milk/Cream",
        "Beef",
        "Herb",
        "Pepper",
        "Low Carb",
        "Backyard BBQ",
        "Dinner",
        "Steak",
        "Hot Pepper",
        "Summer",
        "Grill",
        "Grill/Barbecue"
    ],
    "title": "Filet Mignon with Rajas",
    "url": "http://www.epicurious.com/recipes/food/views/filet-mignon-with-rajas-108050"
}