Black Pepper Crusted Filet Mignon with Toasted Goat Cheese and Twice Cooked Red Chile Sauce (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
4 filet mignon steaks, each 1 1/2-inches thick |
1 tablespoon ground cumin |
2 tablespoons kosher salt |
2 tablespoons coarsely ground black pepper |
4 (3/4-inch thick) slices goat cheese |
red chile sauce, recipe follows |
chopped cilantro, for garnish |
2 tablespoons canola oil |
1 large red onion, coarsely chopped |
3 cloves garlic, coarsely chopped |
2 new mexican red chiles, lightly toasted |
2 quajillo chiles, lightly toasted |
1 ancho chile, lightly toasted |
6 to 8 cups homemade chicken stock |
1/4 cup creme fraiche |
2 tablespoons maple syrup |
salt and freshly ground pepper |
Directions:
1. 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.
2. 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.
3. Red Chile Sauce:
4. 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.
5. 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.
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