Recipe: Black Pepper Crusted Filet Mignon With Goat Cheese and Roasted R
Description: 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.
Ingredients: [{"text": "2 dried ancho chiles"}, {"text": "3 garlic cloves, coarsely chopped"}, {"text": "2 tablespoons pine nuts"}, {"text": "2 teaspoons honey"}, {"text": "2 grilled red bell peppers, cut into 1/4-inch thick strips"}, {"text": "3 tablespoons red wine vinegar"}, {"text": "3 tablespoons chopped fresh cilantro leaves"}, {"text": "1/4 teaspoon kosher salt"}, {"text": "1/4 teaspoon fresh ground black pepper"}, {"text": "4 (8 ounce) filet mignon, 8 ounces each"}, {"text": "1 tablespoon canola oil"}, {"text": "1 teaspoon kosher salt"}, {"text": "4 teaspoons fresh coarse ground black pepper"}, {"text": "8 ounces fresh goat cheese, cut into 4 slices"}, {"text": "cilantro leaf, for garnish"}]
Instructions: 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.
