Gluten-Free Black Pepper Crusted Filet Mignon
Tender filet mignon steaks get a bold black pepper crust and are topped with creamy goat cheese and a vibrant roasted red pepper and ancho chile salsa. The smoky-sweet salsa, made with rehydrated ancho chiles, garlic, and pine nuts, provides a perfect counterpoint to the rich beef and tangy cheese. This elegant dish combines classic steakhouse flavors with Southwestern flair, making it ideal for special dinners or entertaining. The salsa can be prepared hours ahead, allowing the flavors to meld while you focus on grilling the steaks to perfection.
Ingredients
- 2 ancho chileschipotle chiles1:1spicy
adds smokiness
- 3 cloves garlic, coarsely chopped
- 2 tablespoons pine nuts
- 2 teaspoons honey
- 2 red bell peppers, grilled, cut into 1/4 inch thick strips
- 3 tablespoons red wine vinegar
- 3 tablespoons fresh cilantro, chopped, plus leaves for garnish
- ¼ teaspoon kosher salt, plus 1 teaspoon for filet mignon
- ¼ teaspoon freshly ground pepper
- 4 8 oz steaks filet mignonribeye steak1:1beef
fattier cut
- 1 tablespoon canola oil
- 4 teaspoons black pepper, coarsely ground
- 8 oz fresh goat cheese, cut into 4 slices
Instructions
- 1
Place ancho chiles in medium bowl and cover with boiling water, let sit for 1 hour
- 2
Remove chiles from soaking liquid, stem and coarsely chop
- 3
Combine chiles in blender with garlic, pine nuts, honey and 1/4 cup soaking liquid, blend until smooth
- 4
Pour mixture into medium bowl and stir in bell pepper strips, vinegar, cilantro, salt and pepper
- 5
Cover salsa and let sit at room temperature for at least 30 minutes
- 6
Heat grill to high
- 7
Brush filets with oil and season both sides with salt
- 8
Season one side of each filet with black pepper
- 9
Place steaks on grill pepper side down and grill until lightly charred and crusty
- 10
Turn steaks over and grill for 2 to 3 minutes longer for medium-rare
- 11
Turn steaks once more so pepper side faces up and top each with goat cheese slice
- 12
Close grill cover and cook until cheese begins to melt slightly
- 13
Remove steaks from grill and let rest for 5 minutes
- 14
Top each filet with salsa and garnish with cilantro leaves before serving
Tips
Let the ancho salsa sit for at least 30 minutes to allow the flavors to meld and develop complexity.
Use a meat thermometer to ensure perfect doneness - 125°F for medium-rare filet mignon.
Let steaks rest after grilling to allow juices to redistribute for maximum tenderness.
Good to Know
Store leftover salsa in refrigerator up to 3 days. Cooked steaks best served immediately.
Salsa can be made up to 4 hours ahead and kept at room temperature.
Serve immediately while steaks are warm and goat cheese is slightly melted.
Common Mistakes
Don't skip resting the steaks to avoid losing juices when slicing.
Don't press down on steaks while grilling to avoid squeezing out juices.
Substitutions
adds smokiness
fattier cut
FAQ
Can I make the salsa ahead of time?
Yes, the salsa can be made up to 4 hours ahead and kept at room temperature, or refrigerated for up to 3 days.
What if I don't have ancho chiles?
You can substitute chipotle chiles for a smokier flavor, or use roasted poblano peppers for a milder taste.
How do I know when the filet is done?
Use a meat thermometer - 125°F for medium-rare, 135°F for medium. The steaks should feel slightly firm when pressed.