Filet Mignon with Pastel de Elote

Filet Mignon with Pastel de Elote

Cooking the same meals every day can become monotonous. You might want to experiment with new things. Youll be glad to see a variety of flavors on your table, especially for dinner.

If you find yourself becoming an explorer in the kitchen, we have good news for you. We will give the recipe of one of the most preferred dishes of the Mexican streets.

Step by Step:

1. Take out fillet steak on paper towel from fridge to get them room temperature.

2. Preheat oven 175°C. Grease and flour 2 souffle cups and keep them in fridge.

3. Beat butter in a large bowl until get smooth and creamy.

4. Cut the kernels from ear of corn. Take egg, milk, condensed milk, and kernels in

blender and blend it until smooth texture. Take the mix in butter bowl stir well.

5. To another bowl sift flour, baking powder and cinnamon. Add to the mixture and

combine well.

6. Split mixture to souffle cups and bake in oven about 30 minutes. Rest for 10

minutes.

7. Season your steak generously with salt and pepper and rub a little oil.

8. Heat the oil in pan until it gets smoking hot. Add the steak and cook over high heat,

before turning over once a rich, golden curst has formed. Cook for 5-6 minutes each

side.

9. Once the steak is turned over, add the butter and herbs rosemary, thyme and garlic.

Spoon the melted butter on the fillets for 2 minutes. Take the fillet cutting board and

rest for 3 minutes.

10. For serving take out pastel de elote from souffle cups and place fillets on side. Add

some fresh greens. Enjoy!