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

Deselect All

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 filet mignon, 8 ounces each

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