There’s more to see...
Sign up to discover and save different things to try in 2015.
Visit Site
  • Cristina Stitt

    Servings: 4 Prep Time: 1 hour 45 min Cook Time: 7 min Difficulty: Easy Ingredients You must be logged in before you can add or view ingredients. Roasted Red Pepper and Ancho Salsa: 2 ancho chiles 3 cloves garlic, coarsely chopped 2 tablespoon pine nuts 2 teaspoon honey 2 grilled red bell peppers, cut into 1/4 in. thick strips 3 tablespoon red wine vinegar 3 tablespoon 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 (8-ounce) filet mignon 1 tablespoon canola oil 1 teaspoon kosher salt 4 teaspoon coarsely ground black pepper 8 ounce fresh goat cheese, cut into 4 slices cilantro leaves, for garnish Directions 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.

  • Artemis Arthur

    #food #recipe #photography #meat #beef #steak

  • Laura S.

    Black Pepper Crusted Filet Mignon with Goat Cheese from Paula Deen

About this Pin

Grub

Erik Tannler

Grub