BLACK PEPPER CRUSTED FILET MIGNON WITH GOAT CHEESE AND ROASTED RED PEPPER-ANCHO SALSA
Steps:
- 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.
BLACK PEPPER CRUSTED FILET MIGNON WITH GOAT CHEESE AND ROASTED R
This is so good! It's very easy to make but tastes like something you would get in a fine restaurant. A Bobby Flay recipe.
Provided by hepcat1
Categories Steak
Time 2h7m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Roasted Red Pepper and Ancho Salsa:
- 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.
Nutrition Facts : Calories 948.8, Fat 73.8, SaturatedFat 32.6, Cholesterol 203.6, Sodium 960.1, Carbohydrate 15.4, Fiber 4.2, Sugar 7.1, Protein 56.2
PEPPER-CRUSTED FILET MIGNON
Filet mignon is best cooked rare to medium rare and the pepper enhances the meat's flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly.
- Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.
- Remove strings from filets, and serve with Red Wine Sauce, if desired.
Nutrition Facts : Calories 293 g, Fat 17 g, Protein 32 g
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