Black pepper crusted filet mignon with goat cheese and roasted red pepper-ancho salsa

  • Preparation Time10 mins
  • Cooking Time7 mins
  • Serves4
  • DifficultyEasy

For the roasted red pepper and ancho salsa

2 ancho chillies
3 cloves garlic, coarsely chopped
15g pine nuts
15g honey
2 griddled red peppers, cut into 1/2cm thick strips
45ml red wine vinegar
10g chopped fresh coriander leaves
1/4 tsp salt
1/4 tsp freshly ground black pepper

For the black pepper crusted filet mignon with goat cheese

4 filet mignon, 225g each
1 tbsp canola oil
1 tsp salt
4 tsp coarsely ground black pepper
225g fresh goat cheese, cut into 4 slices
1/4 tsp freshly ground black pepper
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 hr.

2) 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.

3) 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.

For the black pepper crusted filet mignon with goat cheese:

1) Heat your griddle to high.

2) 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.

3) 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.

4) 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.

5) 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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