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

  • For the red pepper and ancho salsa
  • 2 ancho chillies
  • 3 cloves garlic, coarsely chopped
  • 2 tbsps pine nuts
  • 2 tsps honey
  • 2 grilled red bell peppers, cut into 1/2 cm thick strips
  • 3 tbsps red wine vinegar
  • 3 tbsps chopped fresh coriander leaves
  • 1/4 tsp salt salt
  • 1/4 tsp freshly ground black pepper
  • For the black pepper crusted fillet steak with goat cheese
  • 4 (225 g) fillet steak
  • 1 tbsp vegetable oil
  • 1 tsp sea salt
  • 4 tsps freshly ground black pepper
  • 225 g fresh goat cheese, cut into 4 slices
  • Coriander leaves, for garnish
For the roasted red pepper and ancho salsa:
1) Place the ancho chillies in a medium bowl, cover with boiling water and let sit at room temperature for 1 hour.

2) Remove the chillies from the soaking liquid, stem and coarsely chop, and combine in a blender with the garlic, pine nuts, honey and 60 ml of the soaking liquid. Blend until smooth.

3) Pour the mixture into a medium bowl and stir in the bell pepper strips, vinegar, coriander, salt and pepper. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving.

For the black pepper crusted fillet steak with goat cheese:

1) Heat your griddle to high.

2) Brush the fillets with the oil and season both sides of each fillet with the salt and 1 side of each fillet with the black pepper. Place the steaks on the griddle, pepper side down and griddle until lightly charred and crusty, 2 to 3 minutes. Turn the steaks over, and grill for 2 to 3 minutes longer for medium-rare.

3) 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 griddle until the cheese begins to melt slightly, about 1 minute.

4) Remove the steaks from the grill, let rest for 5 minutes. Top each fillet with the roasted red pepper-ancho salsa. Garnish with coriander leaves, before serving.

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