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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

Recipe courtesy Bobby Flay

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

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  • on November 10, 2009

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    they used 1 cup of canned plum tomatoes sauted everything then blended everything up also no cilantro

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  • on November 01, 2009

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    Havn't made this yet but I agree there was more to the ancho chili sauce than you printed in your recipe.Have made a similar recipe which was excellent but I thought this would be similar but "kicked up a notch". Please try to find the correct recipe.Thank You

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  • on August 24, 2008

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    I made this a few months ago, and still remember it because it was so incredibly delicious. The red pepper salsa was so easy to make and yet so flavorful that I know that this is going to be one of those recipes I save to impress guests. Definitely one of Bobby Flay's best filet mignon recipes.

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  • on May 18, 2008

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    As another reviewer commented, this is not the same recipe as was on the Paula Deen episode.

    I also have NO idea where some of the cook times come from. I had standard 1.5" filet mignons, had the grill more or less set to "incinerate", and even after 4 minutes a side, plus an extra minute for the cheese, they were raw and lukewarm. I've noticed this cook time issue on several other recipes. Maybe FN ovens and grills are hotter than the average homeowner...

    Nonetheless, after proper cooking, it was tasty.

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  • on March 14, 2008

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    This is not the same recipe that was shown on the episode with paula Deen. I taped that show and the sauce had sauteed onions, garlic and tomatoes in it. Can't find that recipe on-line.

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  • on February 25, 2008

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    Saw this on Paula Deen and it looked so good i had to try it. This was simple, but also tasted like it had come from a 5 star restaurant. What a treat! Way to go Bobby Flay!

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  • on February 25, 2008

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    This was fantastic and easy to make. Great recipe. I paired it with an endive salad (mustard vinagarette.

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