Black Pepper Crusted Filet Mignon With Goat Cheese And Roasted Red Pepper-Ancho Salsa
Serves: 4
Gabriella Kub
1 January 1970
Based on User reviews:
58
Spice
55
Sweetness
56
Sourness
43
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
3 cloves
Garlic (coarsely chopped)2 tbsps
Pine Nut2 tsps
Honey3 tbsps
Red Wine Vinegar1 tsp
Kosher Salt1 tbsp
Canola OilDirections:
1
Place the ancho chiles in a medium bowl, cover with boiling water and let sit at room temperature for 1 hour
2
Remove the chiles from the soaking liquid, stem and coarsely chop, and combine in a blender with the garlic, pine nuts, honey and 1/4 cup of the soaking liquid
3
Blend until smooth
4
Pour the mixture into a medium bowl and stir in the bell pepper strips, vinegar, cilantro, salt and pepper
5
Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving
6
Black Pepper Crusted Filet Mignon with Goat Cheese: Heat your grill to high
7
Brush the filets with the oil and season both sides of each filet with the salt and 1 side of each filet with the black pepper
8
Place the steaks on the grill, pepper side down and grill until lightly charred and crusty, 2 to 3 minutes
9
Turn the steaks over, and grill for 2 to 3 minutes longer for medium-rare
10
Turn the steaks, once more so that the pepper side is facing up and top each filet with a slice of the cheese
11
Close the cover and grill until the cheese begins to melt slightly, about 1 minute
12
Remove the steaks from the grill, let rest for 5 minutes
13
Top each filet with the roasted red pepper-ancho salsa
14
Garnish with cilantro leaves, before serving