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Ever make chile out of filet mignon?! Gallagher's Steak House did it first and this is their recipe.

Servings: 12-15

1 cup salted butter
5 lb ground sirloin
1 lb filet mignon; 1/4 inch dice
2 cup onion; 1/4 inch dice
1 chile pepper, no seeds or veins; 1/8 inch dice
1/2 cup Guinness stout
1/4 cup flour
2 cup crushed tomatoes
1/4 cup tomato paste
4 cup beef stock
1 cup cooked black beans
1 cup cooked kidney beans
1/2 cup chile powder
2 Tbsp dark brown sugar

1 Tbsp kosher salt
2 tsp ground white pepper
1 tsp ground cumin
2 cup shredded cheddar cheese

Heat up 1/2 cup of the butter in a large sauce pot over medium high heat until very hot. Add diced filet and cook until seared and browned around the edges. Add ground beef and cook until all of the beef is browned thoroughly. Remove the meat and set aside, draining off 3/4 of the fat (leave the rest of the fat in the pot). Add the diced onions and chile pepper to the pot and cook until soft, about 3 minutes. Add the meat back to the pot Add the Guinness and let boil for 1 minute Add the flour and stir constantly for 1 minute. Add the crushed tomatoes, tomato paste and
the beef stock and stir thoroughly. Reduce the heat to a low simmer and add both of the beans, the chile powder, cumin, salt, white pepper and brown sugar. Let the Chile simmer for 30 minutes, uncovered, stirring occasionally. Finish by stirring in 1/2 cup more of the butter and the shredded cheddar cheese. Garnish or serve with sour cream, diced red onions
and pepper, shredded cheddar cheese, diced tomatoes, and fresh chopped cilantro.

This recipe is from Gallagher's, Midtown Manhattan's famous Steak House, voted No.1 in America's Top ten Steak Houses. At Gallagher's they dry age all of their USDA Prime at 36 degrees in their own dry aging room for 21 days. The dry age makes the beef as tender and tasty as beef can get.