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Black Pepper Crusted Filet Mignon with Goat Cheese and Roasted Red Pepper-Ancho Salsa Recipe

Black Pepper Crusted Filet Mignon with Goat Cheese and Roasted Red Pepper-Ancho Salsa

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

Showing 11-14 of 14

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  • on April 10, 2007

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    This was so easy to make and it was soooooo good! Everyone loved it, made me look like a real chef :

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  • on March 21, 2007

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    This is one of my new favorite recipies, The salsa had a tiny bit of heat, but the goat cheese would compliment it perfectly and cool it down. The two flavors worked hand and hand with eachother. Prep Time takes longer then indicated. But really worth it at the end, when you serve this hands down you will get a wow. Way to go Bobby Flay!!

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  • on November 20, 2006

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    Have made the salsa several times, excellent. Used with a variety of meats, leftover used with chips.

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  • on November 11, 2006

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    This was my first Flay recipe to try. It was excellent. All of the flavors go compliment each other very well.

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