Try this Black Pepper Crusted Filet Mignon with Ancho-Red Pepper Sauce recipe, or contribute your own.Suggest a better description
Heat 2 tablespoons of oil in a medium sauce pan over high heat. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, red peppers, and anchos and cook until the tomatoes soften and break down and the liquid thickens (20-30 minutes).
Transfer the mixture to a food processor and process until smooth. Add the vinegar, honey, and chopped cilantro, season with salt and fresh black pepper, and pulse a few times to combine.
Preheat the broiler.
Heat the remaining oil in a cast-iron pan or large nonstick pan over high heat. Season the steaks on both sides with salt. Season one side of each filet with the cracked black pepper, pressing the pan, pepper side down, and cook until lightly golden brown and a crust has formed (2-3 minutes). Turn the steaks over and continue cooking to desired doneness. Remove to baking sheet.
Top each filet with a slice of goat cheese and place under the broiler. Broil until the cheese becomes bubbly and turns golden brown.
Ladle some of the sauce onto large dinner plates and place the steaks. Scatter some of the pine nuts on the plate and garnish with green onions.
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|Serving Size: 1 Serving (259g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 374 (74%)|
|Amt Per Serving||% DV|
|Total Fat 41.6g||55 %|
|Saturated Fat 13.5g||68 %|
|Monounsaturated Fat 16.6g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 44.8mg||14 %|
|Sodium 14450.4mg||498 %|
|Potassium 699.6mg||18 %|
|Total Carbohydrate 20.2g||6 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 14.6g|
|Protein 16.3g||23 %|
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Calories per serving: 505
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