Black Pepper Crusted Filet Mignon With Goat Cheese And Roasted Red Pepper Ancho Salsa Recipes

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BLACK PEPPER CRUSTED FILET MIGNON WITH GOAT CHEESE AND ROASTED RED PEPPER-ANCHO SALSA



Black Pepper Crusted Filet Mignon with Goat Cheese and Roasted Red Pepper-Ancho Salsa image

Provided by Bobby Flay

Categories     main-dish

Time 1h52m

Yield 4 servings

Number Of Ingredients 15

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
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

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 RED PEPPER-ANCHO SALSA



Black Pepper Crusted Filet Mignon with Goat Cheese and Roasted Red Pepper-Ancho Salsa image

Provided by Bobby Flay

Categories     main-dish

Time 1h52m

Yield 4 servings

Number Of Ingredients 16

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
4 (8-ounce) filet mignon
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
Roasted Red Pepper and 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



Black Pepper Crusted Filet Mignon with Goat Cheese image

How to make Black Pepper Crusted Filet Mignon with Goat Cheese

Provided by @MakeItYours

Number Of Ingredients 16

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

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.

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