Filete Albanil

Filete Albanil translates roughly as bricklayer’s steak, a working-man’s plate from central Mexico that turns lean beef tenderloin into something deeply rustic by simmering it in a smoky, blender-smooth pepper sauce.

The peppers get a quick hot-water soak first, which softens their flesh and tames any harshness so they puree into a velvety base alongside fresh tomatoes, garlic, and a pinch of oregano. From there it’s a one-pan job: butter, olive oil, beef, mushrooms, red wine, and the puree all simmer together until the sauce clings to each slice and the tenderloin stays tender. Twenty minutes of gentle bubbling is all it takes, since tenderloin overcooks fast and turns chalky if you push it.

Pro Tips

• Save the pepper-soaking water and use it in the puree. That liquid carries deep, smoky flavor you’d otherwise pour down the drain.
• Slice the tenderloin against the grain into roughly ½-inch (1.25 cm) medallions. They cook through quickly without going gray.
• Pull the pan off heat the moment the beef firms up but still gives. Tenderloin is forgiving in a sauce only up to a point.
• Taste and adjust salt at the end. Tomatoes vary in sweetness and the wine reduces, so seasoning is best dialed in once the sauce has cooked down.

Variations

• Add a single dried chipotle to the soaking peppers for a bigger smoke hit and a hint of heat.
• Swap tenderloin for sirloin or skirt steak and brown it harder up front for a deeper sear.
• Spoon the finished dish over warm corn tortillas or fluffy white rice to soak up the sauce.