Black Pepper Crusted Filet Mignon with Goat Cheese and Roasted Red Pepper Ancho Salsa
Ingredients
- 2 ancho chiles
- 3 cloves garlic, coarsely chopped
- 2 tablespoons pine nuts
- 2 teaspoons honey
- 2 grilled red bell peppers, cut into 1/4-inch thick strips
- 3 tablespoons red wine vinegar
- 3 tablespoons chopped fresh cilantro leaves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 filet mignon, 8 ounces each
- 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
Instructions
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