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

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

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Average Rating:

Total Reviews: 22

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  • 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.

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  • 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.

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  • 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.

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  • on January 24, 2009

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    I watched this episode on Food Network and it was ambiguous as to how much of the stock to add to the food processor. I used 2 cups. Also my peppers looked a bit smaller so I used an extra ancho and an extra New Mexico chili and didn't strain the sauce. It turned out great!
    Here's my version.
    http://zanksironskillet.blogspot.com/search/label/Filet%20Mignon

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  • on January 03, 2009

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    I was attempting to make a nice bday dinner for my bf. I liked this recipe, however, he didn't. He felt like the taste of the filet was lost in the sauce and cheese. I however, enjoyed the complexity of different flavors eaten together. Therefore, due to the difference of opinion, I rated this average. For those of you looking for the peppers, they are dried peppers. Look for them in the mexican food area in your grocery store. Each package was about $1.19-1.49. I live in San Diego, so they were easily available to me.

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  • on December 23, 2008

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    This was amazing. Big pay off of flavor for the amount of work, all worth it.

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  • on August 29, 2008

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    This dish was okay. My sauce turned out very red and much different from the picture. I used dried chiles, maybe this had something to do with it? I will also reduce the amount of broth as my sauce was too thin. I will try this dish again... hopefully with better results.

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  • on July 14, 2008

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    The sauce did not taste right.

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  • on May 09, 2008

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    The sauce was perfect!

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  • on October 01, 2007

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    Many of us are tired of recipes that claim to be bold but when you finish the dish it is just another timid recipe with a big claim. This recipe meets it's promise of substantial heat blended with complex flavors such as the maple syrup and the creme fraiche. This is a beautiful fusion of the authentic chilis and the natural sweet enhancers. Add the meat factor and the fresh goat cheese and this is a meal with all the bells and whistles at the top of my list. Thank you Bobby for sharing this.

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