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Black Pepper Crusted Filet Mignon with Toasted Goat Cheese and Twice Cooked Red Chile Sauce

  • 4servings
  • 70minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 filet mignon steaks, each 1 1/2-inches thick

  2. 1 tablespoon ground cumin

  3. 2 tablespoons kosher salt

  4. 2 tablespoons coarsely ground black pepper

  5. 4 (3/4-inch thick) slices goat cheese

  6. Red Chile Sauce, recipe follows

  7. Chopped cilantro, for garnish

  8. 2 tablespoons canola oil

  9. 1 large red onion, coarsely chopped

  10. 3 cloves garlic , coarsely chopped

  11. 2 New Mexican red chiles, lightly toasted

  12. 2 quajillo chiles, lightly toasted

  13. 1 ancho chile , lightly toasted

  14. 6 to 8 cups homemade chicken stock

  15. 1/4 cup creme fraiche

  16. 2 tablespoons maple syrup

  17. Salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Preheat the grill to high. Remove the steaks from the refrigerator and let stand at room temperature for 20 minutes before grilling. Meanwhile, combine the cumin, salt, and pepper in a small bowl. Liberally season both sides of each filet with the spice mixture. Grill the filets for about 3 to 4 minutes on each side for medium doneness.

  2. Meanwhile, preheat the broiler. Remove the steaks from the grill onto a baking sheet, and top each with a slice of the cheese. Place under the broiler until cheese is golden brown and soft. Alternatively, use a blow torch or kitchen torch to brown the cheese. Ladle the sauce onto each plate, place the steak in the center, and garnish with chopped cilantro

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