Black Pepper Crusted Filet Mignon with Goat Cheese and Roasted Red Pepper-Ancho Salsa

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  • Total: 1 hr 52 min
  • Prep: 10 min
  • Inactive: 1 hr 35 min
  • Cook: 7 min
  • Yield: 4 servings
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Roasted Red Pepper and Ancho Salsa:

2 ancho chiles

3 cloves garlic, coarsely chopped

2 tablespoons pine nuts

2 teaspoons honey

2 grilled red bell peppers, cut into 1/4-inch thick strips

3 tablespoons red wine vinegar

3 tablespoons chopped fresh cilantro leaves

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Black Pepper Crusted Filet Mignon with Goat Cheese:

4 (8-ounce) filet mignon

1 tablespoon canola oil

1 teaspoon kosher salt

4 teaspoons coarsely ground black pepper

8 ounces fresh goat cheese, cut into 4 slices

Cilantro leaves, for garnish

Roasted Red Pepper and Ancho Salsa:


  1. Place the ancho chiles in a medium bowl, cover with boiling water and let sit at room temperature for 1 hour.
  2. Remove the chiles from the soaking liquid, stem and coarsely chop, and combine in a blender with the garlic, pine nuts, honey and 1/4 cup of the soaking liquid. Blend until smooth.
  3. Pour the mixture into a medium bowl and stir in the bell pepper strips, vinegar, cilantro, salt and pepper. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving.
  4. Black Pepper Crusted Filet Mignon with Goat Cheese:
  5. Heat your grill to high.
  6. Brush the filets with the oil and season both sides of each filet with the salt and 1 side of each filet with the black pepper. Place the steaks on the grill, pepper side down and grill until lightly charred and crusty, 2 to 3 minutes. Turn the steaks over, and grill for 2 to 3 minutes longer for medium-rare.
  7. Turn the steaks, once more so that the pepper side is facing up and top each filet with a slice of the cheese. Close the cover and grill until the cheese begins to melt slightly, about 1 minute.
  8. Remove the steaks from the grill, let rest for 5 minutes. Top each filet with the roasted red pepper-ancho salsa. Garnish with cilantro leaves, before serving.
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