Spicy Chicken Fried Steak (Picture follows)

SEASONING MIX
2 teaspoons salt
1 teaspoon paprika
1 teaspoon ground guajillo chile pepper (see Note)
1 teaspoon ground arbol chile pepper (see Note)
1 teaspoon ground New Mexico chile pepper (see Note)
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon ground cumin

1 pound boneless beef tenderloin steak, filet, or other tender cut of beef steak, cut into 4 equal steaks
3/4 cup plus 3 tablespoons all purpose flour, in all
1 egg
1/4 cup milk
2 cups vegetable oil
1/2 cup chopped onions
1 1/2 cups chicken stock
1 cup heavy cream
2 tablespoons chopped fresh parsley

Combine the seasoning mix ingredients thoroughly in a small bowl. Makes 3 tablespoons. Put the meat on a flat surface and pound each steak with a meat mallet or the side of a saucer, turning the meat as you pound it, until approximately 1/4 inch thick. Sprinkle 1/2 teaspoon of the seasoning mix on each side of each steak, and rub it in well with your hands or pound in with the mallet.

Combine 3/4 cup of the flour with 1 1/2 teaspoons of the seasoning mix in a shallow bowl. Whisk together the egg and milk in a shallow bowl, until very frothy and pale yellow.
Heat the oil in a heavy 12-inch skillet over high heat until very hot. While the oil is heating, dredge the steaks one at a time in the seasoned flour, then let them soak a minute or two in the egg mixture. Dredge them in the flour again, pressing the steaks into the flour to coat them thoroughly. Immediately place the steaks in the hot oil and fry until browned, about 2 to 3 minutes on each side. Remove the steaks and set aside.

Pour off all but 1 tablespoon of the oil from the skillet, leaving the residue of juices from the meat and any brown crust remaining on the bottom. Heat over high heat and when the oil sizzles, add the onions and cook until light golden brown, about 3 minutes. Stir in the remaining 3 tablespoons flour and gradually add the chicken stock, whisking constantly with a wire whisk. Add the remaining seasoning mix and continue whisking until the gravy comes to a boil, about 2 minutes. Add the cream and parsley and cook 1 minute, whisking constantly.

Serve immediately, allowing a generous 1/2 cup gravy for each steak.