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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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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

Showing 11-20 of 22

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  • on August 17, 2007

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    If you like it somewhat spicy like I do, this dish is for you. I absolutely loved the flavor the sauce brings to the already tender filet. I even cut up the leftover filet and put into the leftover sauce for Chile Colorado the next day. Awesome!

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  • on February 02, 2007

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    Easy to make and tastes extremely good. The only problem is finding the correct peppers for the sauce.

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  • on September 02, 2006

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    very easy to make and full of flavor thank you bobby

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  • on August 21, 2006

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    This was great. We couldn't get all the chilis so adjusted the sauce using chipotle peppers and less liquid.

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  • on August 03, 2006

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    was a big hit even for grumpy old texans

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  • on June 16, 2006

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    yummy

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  • on January 11, 2006

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    Have tried many different sauces for topping filets, and so far this is the best! Only problem was that my sauce was too thin, will cut down on amount of chicken broth next time. Also had to substitute for some of the types of chilies, but still tasted awesome!

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  • on July 15, 2005

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    A friend made it for me and now I've adopted the recipe as my own. I love it.

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  • on November 09, 2004

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    If you want something refreashing an different then your regular steak this is a must try.

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  • on June 29, 2004

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    Preparation ahead of time makes this a meal that all your guest will enjoy. The sauce is different and has a nice bite to it.

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