Black Pepper Crusted Filet Mignon with Goat Cheese and Roasted Red Pepper-Ancho Salsa
- Total:
- 1 hr 52 min
- Prep:
- 10 min
- Inactive:
- 1 hr 35 min
- Cook:
- 7 min
- Yield:
- 4 servings
- Level:
- Easy
Ingredients
Roasted Red Pepper and Ancho Salsa:
Black Pepper Crusted Filet Mignon with Goat Cheese:
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.
Whole Roasted Stuffed Cauliflower
Now Playing
Whole Roasted Stuffed Cauliflower 00:42
Now Playing
Mint Julep Cupcakes 01:29
Now Playing
Asparagus Fettuccine Carbonara 00:51
Now Playing
Now Playing
Ina's Parmesan Chicken 04:10
Now Playing
Snowy Pink Coconut Bundt Cake 01:02
Now Playing
Take a Tour of the Food Network Fantasy Kitchen 01:37
IDEAS YOU'LL LOVE
