Ingredients Jump to Instructions ↓

  1. 2 ancho chiles

  2. 3 cloves garlic , coarsely chopped

  3. 2 tablespoons pine nuts

  4. 2 teaspoons honey

  5. 2 grilled red bell peppers, cut into 1/4-inch thick strips

  6. 3 tablespoons red wine vinegar

  7. 3 tablespoons chopped fresh cilantro leaves

  8. 1/4 teaspoon kosher salt

  9. 1/4 teaspoon freshly ground black pepper

  10. 4 filet mignon,

  11. 8 ounces each 1 tablespoon canola oil

  12. 1 teaspoon kosher salt

  13. 4 teaspoons coarsely ground black pepper

  14. 8 ounces fresh goat cheese, cut into 4 slices Cilantro leaves, for garnish Roasted Red Pepper and Ancho Salsa

Instructions Jump to Ingredients ↑

  1. 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. 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.


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