FILETE DE RES EN SALSA DE MORITA Y TOMATILLO (Beef Tenderloin in Morita Chile and Tomatillo Sauce)

Course Main Dish
Servings 6 servings


  • 6 8 oz center cut beef tenderloin filets
  • 2 lbs roasted tomatillos
  • 3-4 Morita Chiles
  • 1/2 c. Extra Virgin Olive Oil
  • 1 lb Shiitake Mushrooms sliced
  • 1 c. water
  • Salt to taste


  • Sauce: In a small sauce pan bring 1 cup of water to a boil then add the Morita Chiles and let simmer for about 5 minutes. Set aside to cool.
  • Next, sauté the shiitakes in olive oil then set aside.
  • Then, put Tomatillos and Morita Chiles with left over water in a blender or a food processor and puree. Then, pour puree in a medium sauce pan and bring to a boil and season with salt. Add sautéed mushrooms and let simmer for about 8 minutes. Taste and add more salt if necessary.
  • Beef: Place the beef filets on a very hot grill, and add salt and fresh pepper. Grill for about 6 minutes per side for medium-rare (depending on thickness).
  • To serve: place beef in the center of a serving plate and spoon the Tomatillo and Chile Sauce around the beef filet. Drizzle additional sauce over the filet. Garnish with chopped cilantro.
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