Black Pepper Crusted Filet Mignon With Goat Cheese and Roasted R

This is so good! It's very easy to make but tastes like something you would get in a fine restaurant. A Bobby Flay recipe.

• Ready In: 2 hrs 7 mins
• Serves: 4

Ingredients

• Roasted Red Pepper and Ancho Salsa

• 2  dried ancho chiles
• 3  garlic cloves, 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 fresh ground black pepper

• Black Pepper Crusted Filet Mignon with Goat Cheese

• 4 (8 ounce)  filet mignon, 8 ounces each
• 1  tablespoon canola oil
• 1  teaspoon kosher salt
• 4  teaspoons fresh coarse ground black pepper
• 8  ounces  fresh goat cheese, cut into 4 slices
•  cilantro leaf, for garnish

Directions

1. Roasted Red Pepper and Ancho Salsa:
2. Place the ancho chiles in a medium bowl, cover with boiling water and let sit at room temperature for 1 hour.
3. 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.
4. 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.
5. Black Pepper Crusted Filet Mignon with Goat Cheese:
6. Heat your grill to high.
7. 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.
8. 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.
9. 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.