Ingredients Jump to Instructions ↓

  1. 2 ancho chillies

  2. 3 cloves garlic, coarsely chopped

  3. 15g pine nuts

  4. 15g honey

  5. 2 griddled red peppers, cut into 1/2;cm thick strips

  6. 45ml red wine vinegar

  7. 10g chopped fresh coriander leaves

  8. 1/4; tsp salt

  9. 4 filet mignon,

  10. 225g each 1 tbsp canola oil

  11. 1 tsp salt

  12. 4 tsp coarsely ground black pepper

  13. 225g fresh goat cheese, cut into 4 slices

  14. 1/4; tsp freshly ground black pepper

  15. Coriander leaves, for garnish

Instructions Jump to Ingredients ↑

  1. Black pepper crusted filet mignon with goat cheese and roasted red pepper-ancho salsa For the roasted red pepper and ancho salsa:

  2. 1) Place the ancho chillies in a medium bowl, cover with boiling water and let sit at room temperature for 1 hr.

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

  4. Pour the mixture into a medium bowl and stir in the red pepper strips, vinegar, coriander, salt and pepper. Cover and let sit at room temperature for at least 30 mins and up to 4 hrs before serving.

  5. For the black pepper crusted filet mignon with goat cheese:

  6. 1) Heat your griddle to high.

  7. Brush the filets with the oil and season both sides of each filet with the salt and 1 side of each fillet with the black pepper.

  8. Place the steaks on the griddle, pepper side down and griddle until lightly charred and crusty, 2 to 3 mins. Turn the steaks over, and griddle for 2 to 3 mins longer for medium-rare.

  9. Turn the steaks, once more so that the pepper side is facing up and top each filet with a slice of the goats cheese. Close the cover and cook until the goats cheese begins to melt slightly, about 1 min.

  10. Remove the steaks from the griddle, let rest for 5 mins. Top each fillet with the roasted red pepper- salsa. Garnish with coriander leaves, before serving.


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