Fillet Steaks with Tequila and Bean Salsa
- 4 Steak fillet (each about 200 grams)
- 8 centiliters Tequila
- freshly ground pepper
- 2 Red chili peppers
- 2 garlic cloves
- 2 scallions
- 3 Tbsps olive oil
- 200 grams cooked, black Beans (plus red beans, canned)
- 1 tsp Cumin
- 2 liters Chili ketchup
- 1 Tbsp chopped,fresh cilantro (for garnishing)
- 3 Tbsps vegetable oil
Inject tequila with a syringe into meat on the sides. Season with pepper and let rest for 30 minutes.
Rinse and halve chile peppers, remove seeds and ribs and chop finely. Peel garlic and chop finely. Rinse and dry scallions, chop coarsely.
Heat olive oil in a pan and saute chile peppers, garlic and scallions for a few minutes. Add beans and saute briefly. Season with salt, pepper and cumin powder.
Pour all pan vegetables into a blender and puree coarsely, add chili ketchup and 2 tablespoons of water. Season to taste and place into a bowl. Garnish with cilantro.
Heat oil in a pan and cook steaks for about 3-5 minutes per side, depending on desired degree of doneness. Arrange steaks on plates and serve with bean salsa.