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1
Heat the grill.
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2
Place the peppers on the grill until the skins are charred then, using tongs, transfer them to a plastic bag to rest and peel them when cool.
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3
Place the whole fillet on a utility platter, brush with melted butter, and season with salt and pepper.
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4
Sear filet on all sides on hot part of the grill.
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5
Move to indirect for medium rare.
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6
Alternatively you can sear the fillet in a pan with oven safe handles and transfer pan to a preheated 425 degree F oven for about 30 minutes to reach the same internal temperature.
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7
Allow meat to rest before slicing.
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8
(On the episode we skewered the beef tenderloins on the sterilized shafts of old golf clubs, grilled them on the skewer, and sliced servings right off the skewer.
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9
If you have a rotisserie skewer, you can do something similar.)
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10
In the blender, combine the peeled peppers with the scallions, garlic, cilantro, and lime juice.
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11
Blend these until a smooth consistency is achieved then, with the blender running, pour the olive oil in a thin stream through the feed opening.
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12
Add salt and pepper, to taste.
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13
Slice bread in half lengthwise, brush with oil, and season with garlic powder.
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14
Grill briefly, cut side down.
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15
Serve slices of fillet with sauce spooned over or on the side with slices of the bread as an accompaniment.
