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Main Dishes Back to Recipes
Filet Mignon Adobo with Red Bean Ragout
Serves 4.
  • 4 cloves garlic
  • 1 teaspoon rock sea salt
  • 1 teaspoon black peppercorns
  • 1 teaspoon minced fresh ginger
  • 2 teaspoons chopped fresh oregano
  • 4 teaspoons chopped fresh cilantro
  • 2 tablespoons olive oil
  • 4 6 oz. filet mignon
  • 2 cups red beans (soaked)
  • 4 oz. pancetta, chopped1 medium Anaheim chili, seeded & diced
  • 1 medium tomato, seeded & diced
  • 1 medium onion, diced
  • 1 cup calabaza, cut in 1" cubes
  • 3 tablespoons lime juice, fresh squeezed
To Prepare the Crust: Using a large mortar and pestle pound the garlic, salt, peppercorns, ginger, oregano and 2 teaspoons of cilantro into a paste. Add the olive oil and stir well until incorporated. Rub the Adobo crust on the filet.

To Begin the Beans: Cook the beans in fresh cold water. When they begin to boil, lower the heat to a simmer and cook for 1 1/2 hours.

To Prepare the Sofritto: In a sautZ pan cook the pancetta on medium heat for 3-4 minutes. Add the anaheim chili, tomato, onion, garlic and salt. Stew this together for 5 minutes.

To Finish the Ragout: Add the sofritto and calabaza to the beans and continue to cook for 25 minutes. Finish the beans with the lime juice and fresh cilantro to serve.

To Prepare the Filet Mignon: Heat the broiler or grill very hot. Broil each side for 5-6 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 10 minutes.

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