Black Pepper Crusted Filet Mignon With Goat Cheese And Roasted Red Pepper Ancho Salsa Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLACK PEPPER CRUSTED FILET MIGNON WITH TOASTED GOAT CHEESE AND TWICE COOKED RED CHILE SAUCE



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

Provided by Bobby Flay

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 17

4 filet mignon steaks, each 1 1/2-inches thick
1 tablespoon ground cumin
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
4 (3/4-inch thick) slices goat cheese
Red Chile Sauce, recipe follows
Chopped cilantro, for garnish
2 tablespoons canola oil
1 large red onion, coarsely chopped
3 cloves garlic, coarsely chopped
2 New Mexican red chiles, lightly toasted
2 quajillo chiles, lightly toasted
1 ancho chile, lightly toasted
6 to 8 cups homemade chicken stock
1/4 cup creme fraiche
2 tablespoons maple syrup
Salt and freshly ground pepper

Steps:

  • 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.
  • 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.
  • Heat the oil in a medium saucepan over medium-high heat. Add the onions and garlic, and cook until soft. Add the chiles and stock, and bring to a simmer for 20 to 25 minutes, or until the chiles are soft. Transfer the mixture to a food processor and process until smooth.
  • Strain the mixture into a saute pan that has been set on high heat for a few minutes, and cook the sauce until slightly thick. Remove from the heat and stir in the creme fraiche and maple syrup. Season with salt and pepper, to taste.

RED AND BLACK PEPPER CRUSTED FILET MIGNON WITH HONEY-MUSTARD, HORSERADISH, MINT SAUCE AND FRISEE SALAD WITH WARM VINAIGRETTE AND POACHED EGG



Red and Black Pepper Crusted Filet Mignon with Honey-Mustard, Horseradish, Mint Sauce and Frisee Salad with Warm Vinaigrette and Poached Egg image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 19

3 tablespoons olive oil
3 slices country bread, crusts removed and cut into 1/8-inch dice
Salt and freshly ground pepper
1/2 pound slab bacon cut into 1/2-inch lardons
2 shallots, thinly sliced
2 cloves garlic, finely sliced
1/4 cup white wine vinegar
8 cups frisee, washed, dried and cut into bite sized pieces
4 poached eggs
4 (3 to 4-ounce) filet mignon
Kosher salt
2 teaspoons ancho chile powder
2 teaspoons coarsely ground black pepper
1 tablespoon plus 1 teaspoon olive oil
2 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon freshly grated horseradish or prepared (drained)
1 tablespoon finely chopped fresh mint
Salt

Steps:

  • Heat oil in a large saute pan over medium high heat. Add the bread cubes and season with salt and pepper. Cook until golden brown and place on a plate lined with paper towels. Heat a medium saute pan over high heat. Add the bacon and cook until golden brown. Remove bacon with a slotted spoon to a plate lined with paper towels. Add the shallots and garlic to the pan and cook until soft. Add the vinegar and cook for 30 seconds. Season with salt and pepper to taste. Place the frisee, croutons, and bacon in a bowl add the vinaigrette and toss to coat. Divide the salad onto 4 plates and top with a poached egg.
  • Season filet with salt on both sides. Sprinkle 1 side of each filet with 1/2 teaspoon of the ancho chile powder and 1/2 teaspoon of the coarsely ground black pepper. Heat the olive oil in a large saute pan over high heat until almost smoking. Place the filet, pepper-side down in the pan and saute for 2 to 3 minutes or until a crust forms. Turn the filet over, reduce heat to medium and continue cooking until desired doneness, 2 to 3 minutes for medium-rare. Let rest 2 to 3 minutes before serving, spoon 1 tablespoon of the sauce over each steak.
  • Combine all ingredients in a small bowl and season with salt to taste.

BLACK PEPPER CRUSTED FILET MIGNON WITH GOAT CHEESE AND ROASTED R



Black Pepper Crusted Filet Mignon With Goat Cheese and Roasted R image

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.

Provided by hepcat1

Categories     Steak

Time 2h7m

Yield 4 serving(s)

Number Of Ingredients 15

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
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

Steps:

  • Roasted Red Pepper and Ancho Salsa:
  • 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.
  • Black Pepper Crusted Filet Mignon with Goat Cheese:
  • 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.

Nutrition Facts : Calories 948.8, Fat 73.8, SaturatedFat 32.6, Cholesterol 203.6, Sodium 960.1, Carbohydrate 15.4, Fiber 4.2, Sugar 7.1, Protein 56.2

More about "black pepper crusted filet mignon with goat cheese and roasted red pepper ancho salsa recipes"

BLACK PEPPER CRUSTED FILET MIGNON WITH GOAT CHEESE AND …
black-pepper-crusted-filet-mignon-with-goat-cheese-and image
2015-09-04 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 …
From foodnetwork.co.uk
Cuisine Mexican
Category Main-Course
Servings 4
See details


BLACK PEPPER CRUSTED FILET MIGNON WITH GOAT CHEESE AND …
black-pepper-crusted-filet-mignon-with-goat-cheese-and image
2012-04-26 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 …
From cookingchanneltv.com
Cuisine Mexican
Category Main-Dish
Servings 4
Total Time 1 hr 52 mins
See details


SEARCH FOR RECIPES - FOODNETWORK.CO.UK
Black pepper crusted filet mignon with goat cheese and roasted red pepper-ancho salsa Easy For the roasted red pepper and ancho salsa: 1) Place the ancho chillies in a medium …
From foodnetwork.co.uk
See details


BLACK PEPPER CRUSTED FILET MIGNON WITH GOAT CHEESE AND ROASTED …
Apr 14, 2012 - Get Black Pepper Crusted Filet Mignon with Goat Cheese and Roasted Red Pepper-Ancho Salsa Recipe from Food Network. ... 2012 - Get Black Pepper Crusted Filet …
From pinterest.com
See details


BLACK PEPPER CRUSTED FILET MIGNON WITH GOAT CHEESE AND ROASTED …
Ingredients. 2 ancho chiles; 3 cloves garlic, coarsely chopped,; 2 tablespoons pine nuts; 2 teaspoons honey; 2 grilled red bell peppers, cut into 1/4-inch thick strips; 3 tablespoons red …
From topdish.com
See details


RECIPE FOR BLACK PEPPER CRUSTED FILET MIGNON WITH GOAT CHEESE …
2022-10-02 Making the perfect Black Pepper Crusted Filet Mignon with Goat Cheese and Roasted Red Pepper-Ancho Salsa should only take approximately 1 hr 52 min . Below
From marliave.com
See details


BLACK PEPPER CRUSTED FILET MIGNON WITH GOAT CHEESE AND ROASTED …
2014-10-22 Step 1. Place the ancho chiles in a medium bowl, cover with boiling water and let sit at room temperature for 1 hour. Step 2. Remove the chiles from the soaking liquid, stem and …
From recipenet.org
See details


BLACK PEPPER CRUSTED FILET MIGNON WITH GOAT CHEESE
Directions. 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, …
From pauladeen.com
See details


Related Search