If the filets are thicker than 1 inch, set them (cut surface down) on a cutting board and pound them with the heel of your hand or a small mallet to an even 1-inch thickness. Season them generously with salt and pepper.
Heat 2 Tbsp. of the oil in a large heavy skillet over medium-high heat.
Add the filets and cook until well browned on the first side, about 5 minutes. (Adjust the heat during cooling so the steaks brown evenly without burning the little bits that stick to the pan; those little bits will be incorporated into the sauce later, and if they are burnt, they will impart a scorched flavor).
Flip the steaks and repeat.
Transfer the filets to a plate and set aside. They will be rare at this point; they will be cooked further in the sauce.
Return the pan to the heat.
Add the remaining 3 Tbsp. oil to the pan and heat over medium-high heat until very hot but not smoking.
Meanwhile, toss the mushrooms, onion, chiles, and garlic together in a bowl.
When the oil is hot, add the mushroom mixture all at once and cook, stirring, until the mushrooms are browned.
The timing will depend on the mushrooms, the pan, and the heat – most likely the mushrooms will give off a little liquid first, which must then be cooked off before the mushrooms begin to brown.
Season with salt and pepper.
Remove the pan from the heat and pour in the tequila.
Carefully return the pan to the heat and stand back – the tequila will probably ignite.
When any flames die down, pour in the cream, add the epazote and bring to a boil.
Cook, stirring occasionally, until the sauce is thickened and reduced by about half.
Add the steaks to the sauce.
Cook, turning once or twice, until the steaks are warmed through and cooked to medium-rare, about 4 minutes.
An instant read thermometer inserted into the thickest part of a steak will register 130°. )
If desired, lower the heat and cook longer for more well-done steaks.
Add water, a Tbsp. at a time to keep the sauce at the right consistency.)
Divide the steaks among serving plates and top with the sauce.
Ingredients
2 chile(s), serrano, finely chopped
4 8 oz. Dominion® Beef, Tenderloin, Fillets
10 leaves epazote leaves, fresh, finely chopped
1/4 lb. mushroom(s), oyster cluster , hard stem ends removed, mushrooms torns into 1/2"
