• 6 ñora (or 3 ancho) chilies
  • 1/2 cup small pieces day old crusty bread
  • 1 cup marcona almonds
  • 1/2 cup piquillo peppers
  • 2 cloves garlic
  • 2 teas smoked Spanish paprika
  • 1/2 teas cayenne
  • 1/2 cup fruity olive oil
  • 2 teas sherry vinegar
  • 1 tbl lemon juice

Stem and seed the ñora chilies. Put the chilies in a small sauce pan and add just enough water to cover. Simmer for 15 minutes or until chilies are quite soft . Remove chilies from water and add the bread pieces to absorb the water.

Process the almonds until ground to a coarse meal. Remove from the food processor and reserve.

Combine the chilies, bread, piquillo peppers, garlic, paprika, cayenne, vinegar, and lemon juice. Process until smooth. With the processor running, slowly add the olive oil until combined. Add the almonds and pulse until evenly distributed.

Pan-Seared Filet Mignon


  • 4 8oz Filet Mignon
  • Extra virgin olive oil
  • Kosher salt & Pepper


For the Filet Mignon, Preheat oven to 425 degrees. Allow steaks to come to room temperature and season both sides with salt and pepper.

Bring a heavy bottom sauté pan to medium–high heat and add enough olive oil to coat the bottom of the pan. When oil is hot, add filets and sear for 3-4 minutes on one side until a nice crust is formed. Turn-over the steaks then place pan into the oven. About 10 minutes for medium-rare, 128 degrees internal temperature. Remove from oven and allow to rest 5 minutes.