Filet Mignon with Rajas

Ingredients

• 12 large epazote
• 4 6-ounce filet mignons (each about 1 1/2 to 2 inches thick)
• 3 fresh poblano chiles
• 1 tablespoon vegetable oil
• 1 tablespoon olive oil
• ½ small white onion
• ½ cup whipping cream

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 sauté until translucent, about 2 minutes. Add poblanos, cream, and epazote, if des...

View full recipe at Epicurious