Recipe courtesy of Bobby Flay

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

Name: Black Pepper Crusted Filet Mignon with Goat Cheese and Roasted Red Pepper-Ancho Salsa
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H7M0.000S
Total time: P0Y0M0DT1H52M0.000S
Yield: 4 servings
Cuisine: mexican
Ingredients: 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; 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

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Level: Easy
Total: 1 hr 52 min

Prep: 10 min
Inactive: 1 hr 35 min
Cook: 7 min

Yield: 4 servings

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Ingredients

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

Directions

Place the ancho chiles in a medium bowl, cover with boiling water and let sit at room temperature for 1 hour.
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.
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.
Black Pepper Crusted Filet Mignon with Goat Cheese:
Heat your grill to high.
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.
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.
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.