Tower of Filet Mignon with Sauteed Catus in Pasilla Sauce
(Serves 4)

Pasilla chile (chile negro) sauce
1/2 pound white onions, chopped
1 tablespoon garlic, chopped
1/2 cup corn oil
1/2 pound dried pasilla chiles, cleaned, seeds removed
1/2 pound diced tomatoes, boiled in water until tender
1/2 pound tomatillos, skin removed, boiled in water until al dente
Salt and pepper, to taste

Saute onions and garlic in corn oil until translucent. Add the pasilla chiles to pan and cook 2 or 3 minutes. Add tomatoes and tomatillos, salt and pepper and simmer 20 minutes. Blend sauce and press through a china cap (sieve).


1/2 pound cleaned cactus leaves
1 cup corn oil
4 8-ounce filet mignons, each cut into 3 equal slices
Salt and pepper, to taste
2 ounces unsalted butter
1 pound mixed fresh baby vegetables

Saute cactus leaves in oil until tender. Season filet and saute to orer in butter. Tier filet slices and cactus leaves to create a tower. Steam vegetables.
Dress the tower on a plate with the sauce and arrange the baby vegetables around.