Filet Mignon with Roasted Garlic and Tomatillo Green Chile Sauce

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The other night, I was experimenting with sauces for wings and came upon something absolutely spectacular: roasted garlic and tomatillo green chile sauce. The combination of roasted garlic, tomatillos, and hatch green chilies was splendid. The tomatillos and the garlic help tone down the hatch chilies and create a mellow sauce that could be applied to more than simply coating some deep fried chicken wings. Now, the wing sauce was prepared with a lot of butter. How much you ask? Well, lets just say that it would make Paula Deen extremely happy. However, a ton of butter is not something that I enjoy consuming unless it is coating a chicken wing. I removed the butter and instead drizzled extra virgin olive oil into the food processor to create a smooth texture without the heavy mouth feel that the butter provided.

The sauce is quite easy and requires little time and effort since you will rely mostly on a food processor to do the dirty work for you. In fact, the only time that you will use a knife to make the sauce is to score the tomatillos (I doubt you want tomatillo flesh pasted to the inside of your oven when they explode. The roasted garlic and tomatillo green chile sauce will be ready before you know it.

You can pair the sauce with just about anything your imagination can conjure up. However, we decided to go simple yet elegant and use the sauce as the base for plating a perfectly grilled filet mignon. To complete the dish, we topped the filet with a few slices of avocado (the creamy texture of the avocado melds well with the smooth roasted garlic and tomatillo green chile sauce) and some finely diced red and yellow tomatoes for just a little sweetness. Lastly, a few cilantro leaves are placed on top for garnish. This dish will have your dinner guests or significant other thinking you spent all day in the kitchen when in fact you can prepare it in the time it takes your guests to drive over.

Enjoy this scrumptious sauce and let us know what you paired the sauce with.

Plating of filet mignon with roasted garlic and tomatillo green chile sauce topped with avocado, diced tomatoes, and cilantro.

It is time to do some roasting!

The roasting ingredients are placed on a baking sheet and are ready to go under the broiler.

Your tomatillos should look similar to this when they are done and ready to cool.


Filet Mignon with Roasted Garlic and Tomatillo Green Chile Sauce
Prep Time
20 min
Cook Time
12 min
Total Time
32 min


  • 2 steaks (Preferably filet mignon)
  • Kosher salt
  • Fresh ground black pepper
  • 1 roma tomato (diced)
  • 1 yellow heirloom tomato (diced)
  • 1 avocado (thinky sliced)
  • Roasted Garlic and Tomatillo Green Chile Sauce (recipe follows)
  • Cilantro (for garnish)
  • Cooking spray
  • 3 Hatch Green Chilies
  • 1/2 medium onion
  • 4 tomatillos (scored)
  • 2 cloves of garlic
  • 1-2 small roma tomatoes
  • 1 lime (juice only)
  • 1/2 cup cilantro
  • 1 tablespoon mexican oregano
  • 3 tablespoons heavy whipping cream
  • salt (to taste)


  • Season the steaks with kosher salt and fresh ground black pepper. Spray both sides of the steaks with cooking spray so that they do not stick to the grill
  • Grill the steaks, 6 minutes on each side to make them medium rare. Remove them from the grill and let rest for 5-7 minutes.
  • Meanwhile, dice the tomatoes (mixing the red and yellow tomatoes together) and slice the avocado.
  • Once the steaks have rested, plate the dish by first placing 1/4 cup of the roasted garlic and tomatillo green chile sauce on the plate. Then, place the steak on the sauce and top with 3 slice of avocado and 2 tablespoons of the diced tomato mixture. Add 2-3 cilantro leaves for garnish and serve.
  • For the sauce, Preheat your oven to broil (high if you have more than one broil setting). Place the hatch chilies, tomatillos (scored so that they do no burst), onion, and garlic on a baking sheet and place in the over. Turn the chilies when the tops start to char. The garlic will blacken first and needs to be removed immediately. The chilies, tomatillos, and onion will take 10-15 minutes to roast. Once the chilies are dark brown to black, remove from the oven and immediately transfer to a resealable bag. Seal the bag and set aside. Place the tomatillos (slightly charred) and onion in the food processor along with the garlic (papery shell removed at this point). If you do not want the seeds from the tomatillos in your sauce, just take a pair of tongs and gently squeeze the roasted tomatillos, the seeds will be pushed out and you will be left with a seedless tomatillo! After about 15 minutes, remove the chilies from the bag and carefully remove the skin. Cut the peppers in half lengthwise and wash out the seeds and membrane. Place the chilies in the food processor. Add the raw tomatoes and lime juice to the food processor and process for 3-4 minutes or until the sauce becomes smooth. Add the oregano and cilantro and process for another 1-2 minutes. Slowly poor the heavy cream into the food processor while running to create a slightly richer sauce. Salt to taste. Set aside for plating or transfer to a resealable bag and refrigerate.


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