Photo: Black Pepper Crusted Filet Mignon with Toasted Goat Cheese and Twice Cooked Red Chile Sauce Recipe
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
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:
- 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
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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By michael.f.ander...
Fairfax, VA
on August 04, 2009
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This was excellent. Lots of flavor. I had to make some changes to the red chili sauce though because I couldn't find any of the peppers the recipe calls for in my area. I was also making this dish for only two people so here's what I did in case you run into the same problem.
I used:
1 red bell pepper
1 poblano pepper
1 jalapeno pepper
1 chipotle pepper (not in adobo sauce
1/2 large red onion
1 tbsp minced garlic
1 can (14oz i think of chicken stock
I roasted the red bell pepper, poblano, and jalapeno for around 20 minutes in the oven at 450 degrees. Then diced them up and simmered with the onion and stock, following the rest of the recipe as written.
By laima.bendel_11...
Pittsburgh, PA
on April 26, 2009
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Made this exactly as written except I didn't strain the sauce - used a meat thermometer to cook the steaks - took them off the grill at 140 degrees. Perfection! My foodie friend was our dinner guest on her birthday last night, and we were all in heaven, savoring every bite.
This morning, I served a few thin slices of leftover steak ( I grilled an extra one in sauce alongside scrambled eggs for a fabulous streak & eggs brunch.
By rocioomt_11665775
Windsor, CA
on February 14, 2009
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I just made this tonight for my GF for Valentine's Day along with steamed lobster tail, breadsticks, caesar salad, and twiced baked potatoes. This is the best filet I've ever had. I'm currently in epicure heaven. The sauce is very similar to mole, just not as sweet.
Read all 22 reviews