Recipe courtesy of Bobby Flay
Episode: Steak
Print
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
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:
  • 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.

Trending Videos 7 Videos

Get the recipe

Stuffed Hens With Fig Glaze 05:34

Tyler's fig-glazed hens with cornbread stuffing are holiday crowd-pleasers.

Similar Topics:

IDEAS YOU'LL LOVE

Sausage, Pepper and Onion One-Pot

Recipe courtesy of Rachael Ray

Beef Tenderloin with Fresh Horseradish and Black Pepper Crust

Recipe courtesy of Emeril Lagasse

Black Pepper Crusted Sea Scallops with a Crab Meat and Fiddlehead Fern Relish with Roasted Red Pepper Sauce

Recipe courtesy of Emeril Lagasse

Filet Mignon with Balsamic Syrup and Goat Cheese

Recipe courtesy of Giada De Laurentiis

Filet Mignon Goat Cheese and Pancetta

Recipe courtesy of Bobby Deen

Black Pepper Pasta

Recipe courtesy of Mario Batali

On TV

Everyday Italian

7:30am | 6:30c

Everyday Italian

8:30am | 7:30c

Food Quest

10am | 9c

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here