Black Pepper-Crusted Filet Mignon with Goat Cheese & Roasted Red Pepper-Ancho Salsa

Recipe courtesy of Bobby Flay

Roasted Red Pepper-Ancho Salsa

2 ancho chiles

3 cloves garlic

2 tablespoons pine nuts

2 teaspoons honey

2 red bell peppers, grilled, peeled, seeded, and cut into ¼-inch-thick strips

3 tablespoons red wine vinegar

3 tablespoons chopped fresh cilantro leaves

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Place the ancho chiles in a medium bowl, cover with boiling water, and let sit at room temperature for 30 minutes.

Remove the chiles from the soaking liquid. Stem the chiles, coarsely chop, and combine in a blender with the garlic, pine nuts, honey and ¼ 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.

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Black Pepper-Crusted Filet Mignon with Goat Cheese

4 filet mignons, 5 ounces each

1 tablespoon canola oil

1 teaspoon kosher salt

4 teaspoons coarsely ground black pepper

4 ounces fresh goat cheese, cut into 4 slices

Cilantro leaves

Heat your grill to high.

Brush the filets with the oil and season both sides of each filet with the salt and one side of each filet with the black pepper. Place the steaks pepper side down on the grill 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.

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 and let rest for 5 minutes. Top the filets with the salsa and garnish with cilantro leaves before serving.

Serves 4