Black Pepper Crusted Filet Mignon with Toasted Goat Cheese and Twice Cooked Red Chile Sauce

Total Time:
1 hr 10 min
Prep:
15 min
Inactive:
20 min
Cook:
35 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 4 filet mignon steaks, each 1 1/2-inches thick
  • 1 tablespoon ground cumin
  • 2 tablespoons kosher salt
  • 2 tablespoons coarsely ground black pepper
  • 4 (3/4-inch thick) slices goat cheese
  • Red Chile Sauce, recipe follows
  • Chopped cilantro, for garnish
  • Red Chile Sauce:
  • 2 tablespoons canola oil
  • 1 large red onion, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 2 New Mexican red chiles, lightly toasted
  • 2 quajillo chiles, lightly toasted
  • 1 ancho chile, lightly toasted
  • 6 to 8 cups homemade chicken stock
  • 1/4 cup creme fraiche
  • 2 tablespoons maple syrup
  • Salt and freshly ground pepper
Directions
  • Preheat the grill to high. Remove the steaks from the refrigerator and let stand at room temperature for 20 minutes before grilling. Meanwhile, combine the cumin, salt, and pepper in a small bowl. Liberally season both sides of each filet with the spice mixture. Grill the filets for about 3 to 4 minutes on each side for medium doneness.

  • Meanwhile, preheat the broiler. Remove the steaks from the grill onto a baking sheet, and top each with a slice of the cheese. Place under the broiler until cheese is golden brown and soft. Alternatively, use a blow torch or kitchen torch to brown the cheese. Ladle the sauce onto each plate, place the steak in the center, and garnish with chopped cilantro.

Red Chile Sauce:
  • Heat the oil in a medium saucepan over medium-high heat. Add the onions and garlic, and cook until soft. Add the chiles and stock, and bring to a simmer for 20 to 25 minutes, or until the chiles are soft. Transfer the mixture to a food processor and process until smooth.

  • Strain the mixture into a saute pan that has been set on high heat for a few minutes, and cook the sauce until slightly thick. Remove from the heat and stir in the creme fraiche and maple syrup. Season with salt and pepper, to taste.


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