I love a dish that looks like it took forever to prepare, when in fact only took a little over an hour. And has a little spice … or as much as you’d like to add according to your tastebud threshold. This one is versatile. And delicious!
The rub is a make-it-as-you-like-it mixture. Since everyone in the Southwest develops their own recipe, mine is a good starting point with pure New Mexican red chile powder (Chile Rojo), cumin, coriander, oregano, garlic powder, onion powder, salt, black pepper and cayenne. And the beauty is … wing it. Taste as you go … more cayenne, no garlic, more salt. You’ll know when you know, you know?
This Valentine’s Day, rather than large cuts I’ve chosen two petite filets because this dish is rich and I’d like to leave room for dessert rather than overindulging and having my chocolate souffle for breakfast the next day.
The spice rub coats all sides, then they go into a grill pan with olive oil and butter, cooked to your desired temperature.
While the steaks rest (covered) for ten minutes, the spicy hollandaise is a snap using the quick blender technique:
Blend egg yolks with lemon juice, a little mustard, salt and pepper, with the juicy sauce from chipotles in adobo. Then drizzle in 1/2 cup hot butter … slowly … slowly … and it becomes a smooth thick consistency. Perfect every time with no whisking or opportunity to scramble.
Note: the adobo heat can sneak up on you, so start with a scant tablespoon and add teaspoon by teaspoon until it’s just right. Or if you’re like my friend Chile Sage, pour in half the can… you can take it because this is what you were spoon fed as a toddler.
It’s nice to have two sauces …
I got this gorgeous loaf of country bread from a local Durango bakery called Bread … a no shortcuts artisan gem… the best. Their mottos: Bread not Bombs. Bring cash, we don’t trade in plastic. And ride a bike, it’s good for you.
To plate, start with the red sauce of your choice. Place the steaks together, because sharing the same plate on Valentine’s Day is just so intimate and cozy. Top with grape tomatoes and cilantro. Place asparagus along side, pour on the adobo hollandaise. Pour more. Keep going. With two slices of slightly toasted bread to soak up the sauces. A nice red wine or champagne …
Wishing you Buen Provecho and lots of lovey time!