| Black Pepper Crusted Filet Mignon with Toasted Goat Cheese and Twice Cooked Red Chile Sauce |
Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hour 10 mins
Ingredients
- 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
Instructions
- 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
- Red Chile Sauce:
- tablespoons canola oil
- large red onion, coarsely chopped
- cloves garlic, coarsely chopped
- New Mexican red chiles, lightly toasted
- quajillo chiles, lightly toasted
- ancho chile, lightly toasted
- to 8 cups homemade chicken stock
- /4 cup creme fraiche
- tablespoons maple syrup
- Salt and freshly ground pepper