Lunchbreak: Revolucion Mexican Steakhouse chef Alberto Mendez makes filete revolucion

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Alberto Mendez

Revolucion Mexican Steakhouse
3443 N. Broadway
Chicago
(773) 661-9893

www.revolucionsteakhouse.com

http://mariachihospitalitygroup.com/

Filete Revolucion

Filet Mignon

Ingredients:
4 10 oz. filet mignon
sea salt
fresh ground pepper
extra virgin olive oil
ancho epazote garlic butter, optional

Directions:
Season the filets with olive oil, salt and fresh ground pepper. To cook the filet mignon, you can use the grill or stove on medium to high heat, drop the filet and cook for about 3-4 minutes on each side for a medium – medium rare temperature.

Ancho Epazote Garlic Butter
Recipe courtesy of Revolucion Mexican Steakhouse

Ingredients:
1/2 pound of butter
3 leaves of epazote (a fresh Mexican herb that can be found in the produce section of Hispanic markets)
2 Tablespoons of dried ancho chile powder
4 garlic cloves, minced

Directions:
Place butter in a mixing bowl. Add above ingredients. Whisk all ingredients together. Refrigerate. Use to top steak or steamed or grilled vegetables.

Salsa Pasilla

Ingredients:
4 oz chile pasilla
1 tomato
4 oz Onion
1/4 tsp black pepper
4 garlic cloves
1 whole clove
1/4 tsp ground cumin
1/2 cup chicken stock

Directions:
Remove the seeds from the chiles. Place the chiles and the rest of the ingredients in warm water for 10 minutes. Char onions, garlic and tomatoes then transfer everything including the spices to a blender and allow for a nice blend. Remove the mix from the blender and strain into a serving bowl, check the seasonings.

Sides

4 2 oz. one inch thick slices of Panela Cheese, grilled for about 20 seconds on each side

12 asparagus in olive oil, salt, pepper, and lemon juice, grilled for about 3 minutes

4 cactus pads, thorn removed from skin with olive oil, salt and pepper, grilled for about 5-8 minutes.