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 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.

FILET MIGNON WITH GOAT CHEESE AND BALSAMIC REDUCTION



Filet Mignon With Goat Cheese and Balsamic Reduction image

filet mignon is my favorite cut of beef, and i travel to philadelphia's italian market to a butcher who knows how to cut it right. this is yet another easy way to serve this delectable steak, from food network.

Provided by chia2160

Categories     Steak

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 cups balsamic vinegar
3 tablespoons sugar
2 tablespoons butter
6 (5 ounce) filet mignon steaks (each about 1-inch thick)
salt & freshly ground black pepper
2 ounces soft fresh goat cheese

Steps:

  • Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
  • Meanwhile, preheat the broiler.
  • Melt the butter in a heavy large skillet over medium-high heat.
  • Sprinkle the steaks with salt and pepper.
  • Cook the steaks to desired doneness, about 3 minutes per side for medium-rare.
  • Transfer the steaks to a baking sheet.
  • Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute.
  • Sprinkle with pepper.
  • Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.

PEPPER CRUSTED FILET MIGNON



Pepper Crusted Filet Mignon image

There's nothing better than a really great steak! When I want something really extra special this is what I make. .

Provided by kittycatmom

Categories     Steak

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 5

5 tablespoons black peppercorns, cracked
5 tablespoons olive oil, plus
2 teaspoons olive oil
1 tablespoon kosher salt
4 (7 -8 ounce) center-cut filet mignon, 1 1/2 to 2 inches thick, 7 to 8 ounces each, trimmed of fat and silver skin

Steps:

  • Heat peppercorns and 5 tablespoons oil in small saucepan over low heat until faint bubbles appear. Continue to cook at bare simmer, swirling pan occasionally, until pepper is fragrant, 7 to 10 minutes. Remove from heat and set aside to cool. When mixture is room temperature, add salt and stir to combine. Rub steaks with oil and pepper mixture, thoroughly coating top and bottom of each steak with peppercorns. Cover steaks with plastic wrap and press gently to make sure peppercorns adhere; let stand at room temperature for 1 hour.
  • Meanwhile, adjust oven rack to middle position, place rimmed baking sheet on oven rack, and heat oven to 450 degrees. Heat remaining 2 teaspoons oil in 12-inch heavy-bottomed skillet over medium-high heat until faint smoke appears. Place steaks in skillet and cook, without moving steaks, until dark brown crust has formed, 3 to 4 minutes. Using tongs, turn steaks and cook until well browned on second side, about 3 minutes. Remove pan from heat and transfer steaks to hot baking sheet. Roast 3 to 5 minutes for rare, 5 to 7 minutes for medium-rare to medium. Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 5 minutes before serving.
  • To crack peppercorns:.
  • Spread half of the peppercorns on a cutting board. Place a skillet on top. Pressing down firmly with both hands, use a rocking motion to crush the peppercorns beneath the "heel" of the skillet. Move the skillet back and forth, redistributing the peppercorns as needed. Repeat with the remaining peppercorns.

PEPPER-CRUSTED FILET MIGNON



Pepper-Crusted Filet Mignon image

Filet mignon is best cooked rare to medium rare and the pepper enhances the meat's flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 15m

Number Of Ingredients 4

2 filet mignons, (5 to 6 ounces each, about 1 1/2 inches thick)
Coarse salt and very coarsely ground pepper
2 teaspoons olive oil
Red Wine Sauce, for serving (optional)

Steps:

  • Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly.
  • Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.
  • Remove strings from filets, and serve with Red Wine Sauce, if desired.

Nutrition Facts : Calories 293 g, Fat 17 g, Protein 32 g

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