Black Pepper Crusted Filet Mignon

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  • 4 (8-ounce) filet mignon
  • 1 tablespoon canola oil
  • 1 teaspoon kosher salt
  • 4 teaspoons coarsely ground black pepper
  • 8 ounces fresh goat cheese, cut into 4 slices
  • Cilantro leaves, for garnish


  1. Heat grill to high.
  2. 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.
  3. Place the steaks on the grill, pepper side down and grill until lightly charred and crusty, 2 to 3 minutes.
  4. Turn the steaks over, and grill for 2 to 3 minutes longer for medium-rare.
  5. Turn the steaks, once more so that the pepper side is facing up and top each filet with a slice of the cheese.
  6. Close the cover and grill until the cheese begins to melt slightly, about 1 minute.
  7. Remove the steaks from the grill, let rest for 5 minutes.
  8. Top each filet with the roasted red pepper-ancho salsa.
  9. Garnish with cilantro leaves, before serving.

From Food Network, goes with Roasted Red Pepper And Ancho Salsa