Black Pepper Crusted Filet Mignon With Goat Cheese And Roasted R

Total Time: 2 hrs 7 mins Preparation Time: 2 hrs Cook Time: 7 mins

Ingredients

• Servings: 4
• 2 dried ancho chiles
• 3 garlic cloves, 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 fresh ground black pepper
• 4 (8 ounce) filet mignon, 8 ounces each
• 1 tablespoon canola oil
• 1 teaspoon kosher salt
• 4 teaspoons fresh coarse ground black pepper
• 8 ounces fresh goat cheese, cut into 4 slices
• cilantro leaf, for garnish

Recipe

• 1 roasted red pepper and ancho salsa:
• 2 place the ancho chiles in a medium bowl, cover with boiling water and let sit at room temperature for 1 hour.
• 3 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.
• 4 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.
• 5 black pepper crusted filet mignon with goat cheese:
• 6 heat your grill to high.
• 7 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.
• 8 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.
• 9 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.