• 3 hydrated Mexican chile peppers (I used Guajillo,but you could also use Ancho)
• 1 small can of roasted red peppers
• 1 chipotle pepper in adobo sauce (or 1/2 of the pepper depending on desired heat)
• 1 tablespoon honey
• 1/2 teaspoon liquid smoke
• 1 tablespoon extra-virgin olive oil

Prepare chilies by cracking open and removing seeds, veins, and stems. Cover with hot water. Soak for 1 hour. Drain, but reserve the soaking liquid. Place pepper skins in blender and add enough of the reserved water so chilies are somewhat covered. Add remaining ingredients and blend until thick and smooth. Be careful with the amount of chilies you use in this recipe, its spicy!

• 1 bunch of mint
• 1 bunch of cilantro
• 1 bunch of basil
• 4 spring onions
• 3 cloves garlic
• 2 or 3 jalape�os (depending on desired heat)
• 5 charred tomatillos (burned part peeled, keep any juice for blender)
• 2 teaspoons of salt
• 1 avocado peeled
• 1 tablespoon extra-virgin olive oil
• White wine vinegar to taste

Place all ingredients in a blender. Slowly add one teaspoon of white wine vinegar at a time until you achieve a creamy, yet well balanced sauce. It’s really up to the chef, All the fresh ingredients will give you a wonderful sauce.

• Medallion size filet mignon (3”x3”)
• Salt and Pepper

Preheat oven to 275 Fahrenheit. Crust steak in salt and pepper. (Use more salt than you think you need). Oven cook steak on rack for 40 to 60 minutes until internal temperature reaches 125 degrees for medium. Allow steak to rest for 15 minutes.Internal temperature will continue to rise to 135 degrees. Then, give steak a hard sear in a cast iron pan for 1 to 2 minutes per side before serving

Blanch lobster for 2 to 3 minutes in boiling salt water. Remove and place in ice bath. De-shell lobster. Whisk butter on simmer with garlic, fresh herbs, and lemon rind to make it aromatic. Poach lobster in aromatic butter for another 5 to 7 minutes. Remove and serve with steak.