Black Pepper Crusted Filet Mignon With Goat Cheese And Roasted R Food

BLACK PEPPER CRUSTED FILET MIGNON WITH TOASTED GOAT CHEESE AND TWICE COOKED RED CHILE SAUCE

Steps:

• Preheat the grill to high. Remove the steaks from the refrigerator and let stand at room temperature for 20 minutes before grilling. Meanwhile, combine the cumin, salt, and pepper in a small bowl. Liberally season both sides of each filet with the spice mixture. Grill the filets for about 3 to 4 minutes on each side for medium doneness.
• Meanwhile, preheat the broiler. Remove the steaks from the grill onto a baking sheet, and top each with a slice of the cheese. Place under the broiler until cheese is golden brown and soft. Alternatively, use a blow torch or kitchen torch to brown the cheese. Ladle the sauce onto each plate, place the steak in the center, and garnish with chopped cilantro.
• Heat the oil in a medium saucepan over medium-high heat. Add the onions and garlic, and cook until soft. Add the chiles and stock, and bring to a simmer for 20 to 25 minutes, or until the chiles are soft. Transfer the mixture to a food processor and process until smooth.
• Strain the mixture into a saute pan that has been set on high heat for a few minutes, and cook the sauce until slightly thick. Remove from the heat and stir in the creme fraiche and maple syrup. Season with salt and pepper, to taste.

FILET MIGNON WITH GOAT CHEESE AND BALSAMIC REDUCTION

Steps:

• Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
• Meanwhile, preheat the broiler.
• Melt the butter in a heavy large skillet over medium-high heat.
• Sprinkle the steaks with salt and pepper.
• Cook the steaks to desired doneness, about 3 minutes per side for medium-rare.
• Transfer the steaks to a baking sheet.
• Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute.
• Sprinkle with pepper.
• Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.

FILET MIGNON WITH BALSAMIC SYRUP AND GOAT CHEESE

Steps:

• Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
• Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.
• Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.

BLACK PEPPER CRUSTED FILET MIGNON WITH GOAT CHEESE AND ROASTED RED PEPPER-ANCHO SALSA

Steps:

• 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.

PAN ROASTED FILET MIGNON WITH GREEN PEPPERCORNS

Steps:

• Sprinkle the steaks generously with salt on both sides. Press the top and bottoms of the steaks into the peppercorns to crust on each side.
• Heat 2 tablespoons oil in a large heavy saute pan or cast-iron pan over medium-high heat until very hot. Add the steaks and sear for 3 to 4 minutes on each side. Cook until the internal temperature is around 125 degrees F for medium-rare. Remove the steaks from the pan and allow them to rest.
• In the same pan the steaks were cooked in, add the shallots along with the remaining tablespoon oil and the green peppercorns and reduce the heat to medium. Cook until the shallots are softened and lightly browned, 2 to 3 minutes.
• Turn off the heat, then add the brandy and return the heat to medium. Cook for 1 minute. Add the beef stock and cream, then reduce the liquid by half until thickened, 8 to 10 minutes. Season with salt as needed.
• Turn off the heat. Swirl in the butter and melt, stirring often. Return the steaks to the pan and coat with the sauce. Sprinkle with the parsley and a splash of red wine vinegar to balance the richness of the sauce. Place the steaks on a plate, then spoon the sauce over and serve.

BLACK PEPPER CRUSTED FILET MIGNON WITH GOAT CHEESE AND ROASTED R

Steps:

• 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.

PEPPER CRUSTED FILET MIGNON

Steps:

• Heat peppercorns and 5 tablespoons oil in small saucepan over low heat until faint bubbles appear. Continue to cook at bare simmer, swirling pan occasionally, until pepper is fragrant, 7 to 10 minutes. Remove from heat and set aside to cool. When mixture is room temperature, add salt and stir to combine. Rub steaks with oil and pepper mixture, thoroughly coating top and bottom of each steak with peppercorns. Cover steaks with plastic wrap and press gently to make sure peppercorns adhere; let stand at room temperature for 1 hour.
• Meanwhile, adjust oven rack to middle position, place rimmed baking sheet on oven rack, and heat oven to 450 degrees. Heat remaining 2 teaspoons oil in 12-inch heavy-bottomed skillet over medium-high heat until faint smoke appears. Place steaks in skillet and cook, without moving steaks, until dark brown crust has formed, 3 to 4 minutes. Using tongs, turn steaks and cook until well browned on second side, about 3 minutes. Remove pan from heat and transfer steaks to hot baking sheet. Roast 3 to 5 minutes for rare, 5 to 7 minutes for medium-rare to medium. Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 5 minutes before serving.
• To crack peppercorns:.
• Spread half of the peppercorns on a cutting board. Place a skillet on top. Pressing down firmly with both hands, use a rocking motion to crush the peppercorns beneath the "heel" of the skillet. Move the skillet back and forth, redistributing the peppercorns as needed. Repeat with the remaining peppercorns.

PEPPER-CRUSTED FILET MIGNON

Steps:

• Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly.
• Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.
• Remove strings from filets, and serve with Red Wine Sauce, if desired.
• Red Wine Sauce
• Makes 1/3 cup
• 1 cup red wine
• 2 tablespoons cold butter, cut up
• Coarse salt
• Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.
• Remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt; serve with Pepper-Crusted Filet Mignon.

PEPPER-CRUSTED FILET MIGNON

Steps:

• Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly.
• Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.
• Remove strings from filets, and serve with Red Wine Sauce, if desired.