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Filet Mignon with Roasted Red Pepper, Cilantro & Lime (SP 5)

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An impressive but simple recipe for filet mignon topped with a delicious roasted red pepper mixture. Make some extra red pepper mixture to use as a sandwich spread. Love this recipe!

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Ingredients

  • 1 1 1 large clove(s)garlic clove(s), chopped
  • 1 1 clove 1 large clove garlic clove, chopped
  • 1 1 clove 1 large clove garlic clove, chopped
  • 1 1 1⁄2 to tsp kosher salt, or to taste
  • 1 1/2 1 1/2 to teaspoons kosher salt, or to taste
  • 1 1/2 1 1/2 to teaspoons kosher salt, or to taste
  • 1 1 1 cup(s) cilantro, leaves and tender stems, finely chopped
  • 1 1 1 cup cilantro, leaves and tender stems, finely chopped
  • 1 1 1 cup cilantro, leaves and tender stems, finely chopped
  • 2 2 2 tsp lime zest, grated (plus extra for garnish - optional)
  • 2 2 2 teaspoons lime zest, grated (plus extra for garnish, optional)
  • 2 2 2 teaspoons lime zest, grated (plus extra for garnish, optional)
  • 1 1⁄2 to tsp black pepper, or to taste
  • 1/2 1/2 to teaspoon black pepper, or to taste
  • 1/2 1/2 to teaspoon black pepper, or to taste
  • 1 1⁄4 1⁄4 tsp ground cumin
  • 1/4 1/4 1/4 teaspoon ground cumin
  • 1/4 1/4 1/4 teaspoon ground cumin
  • 1 1⁄4 1⁄4 tsp cayenne pepper
  • 1/4 1/4 1/4 teaspoon cayenne pepper
  • 1/4 1/4 1/4 teaspoon cayenne pepper
  • 5 5 2 oz roasted red peppers (packed in water), drained, patted dry, diced (about 2 peppers)
  • 5 5 2 ounces roasted red peppers (packed in water), drained, patted dry, diced (about 2 peppers)
  • 5 5 2 ounces roasted red peppers (packed in water), drained, patted dry, diced (about 2 peppers)
  • 5 5 5 spray(s)cooking spray
  • 5 5 5 sprays cooking spray
  • 5 5 5 sprays cooking spray
  • 2 2 3⁄4 5 1/2 uncooked lean and trimmed beef filet mignon (eight 5 1/2 oz filets)
  • 2 3/4 2 3/4 5 1/2 uncooked lean and trimmed beef filet mignon (eight 5 1/2 ounce filets)
  • 2 3/4 2 3/4 5 1/2 uncooked lean and trimmed beef filet mignon (eight 5 1/2 ounce filets)

Details

Servings 8

Preparation

Step 1

On a cutting board, use the blade and flat side of a chef’s knife to chop and smash garlic and 1 1/2 teaspoons salt together to form a paste. In a small bowl, use fingers to mix together garlic paste, cilantro, 2 teaspoons lime zest, 1/2 teaspoon black pepper, cumin and cayenne. Add diced red pepper; toss to coat.

Off heat, coat a grill rack or grill pan with cooking spray; heat to medium-high heat. Season steaks with additional salt and pepper, if desired, and grill to desired degree of doneness, 3 to 4 minutes per side.

Transfer steak to a serving platter; let rest 5 minutes. Serve filets topped with red pepper mixture.

Serving size: 1 filet, 3 to 4 tablespoons red pepper mixture.

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