For the Filet:
1 tablespoon sugar
1 tablespoon granulated garlic
1 tablespoon ancho chile powder
1 tablespoon chipotle chile powder
1 tablespoon ground cumin
1 tablespoon paprika
1/2 tablespoon Mexican oregano
1/2 cup vegetable oil
6 filet mignon (8 ounces each)
For the Crépes:
1 cup half-and-half
1 cup milk
1 cup water
1 tablespoon melted butter
1 3/4 cups all-purpose flour
1/2 teaspoon sugar
For the Huitlacoche:
3 tablespoons olive oil
1 Spanish onion, julienned
2 cactus pads (nopales), thorns removed, peeled, julienned, blanched
3 tablespoons huitlacoche (Mexican corn fungus)
2 tablespoons chopped epazote
1 tablespoon kosher salt
1/2 teaspoon ground chile caribe
1 pound Wisconsin queso fresco cheese, diced
In mixing bowl, mix all spices and oil to form thin paste. Rub into filets on all sides. Marinate 24 hours.
In mixer bowl with whisk attachment, beat all crépe ingredients until smooth. Let rest 20 minutes. Lightly butter crépe pan or small nonstick sauté pan. Heat over medium-high heat. Lift pan from heat, and pour in about 3 tablespoons batter. Tilt pan to cover bottom. Return to heat. Cook until edges look dry, and bottom is golden brown. Carefully run heat-proof rubber scraper under crépe; lift and turn to brown other side. Remove to plate. Repeat with remaining batter, stacking crépes.
In large saucepan, heat olive oil over medium-high heat. Sauté onions until they are caramelized. Add remaining ingredients except cheese. Cook until almost dry. Cool in refrigerator. Stir in diced queso fresco.
Prepare a gas or charcoal grill for smoking. Grill filets to desired doneness. Let rest on warm plate for 5 minutes. Heat oven to 350°F. For each serving, spoon 4 ounces stew into oven-proof dish. Top with 2 crépes. Heat in oven until sauce is bubbly. Slice steaks diagonally across the grain. Place over crépes.