Black Pepper Crusted Filet Mignon With Goat Cheese

Name: Black Pepper Crusted Filet Mignon With Goat Cheese and Roasted R
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ¼ teaspoon kosher salt; ¼ 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

Servings: persons

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
¼ teaspoon kosher salt
¼ 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

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.
4
Blend until smooth.
5
Pour the mixture into a medium bowl and stir in the bell pepper strips, vinegar, cilantro, salt and pepper.
6
Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving.
7
Black Pepper Crusted Filet Mignon with Goat Cheese:
8
Heat your grill to high.
9
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.
10
Place the steaks on the grill, pepper side down and grill until lightly charred and crusty, 2 to 3 minutes.
11
Turn the steaks over, and grill for 2 to 3 minutes longer for medium-rare.
12
Turn the steaks, once more so that the pepper side is facing up and top each filet with a slice of the cheese.
13
Close the cover and grill until the cheese begins to melt slightly, about 1 minute.
14
Remove the steaks from the grill, let rest for 5 minutes.
15
Top each filet with the roasted red pepper-ancho salsa.
16
Garnish with cilantro leaves, before serving.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 dried ancho chiles, 3 garlic cloves, coarsely chopped, 2 tablespoons pine nuts, 2 teaspoons honey, and more.

Yes, Black Pepper Crusted Filet Mignon With Goat Cheese and Roasted R falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Pepper Crusted Filet Mignon With Goat Cheese and Roasted R

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions