Filet Mignon with Roasted Red Pepper, Cilantro and Lime

By Golfwidow7

WW 5 points
Serving size: 1 filet, 3-4 Tbsp red pepper mixture

Ingredients

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

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 tsp salt together to form a paste. In a small bowl, use fingers to mix together garlic paste, cilantro, 2 tsp lime zest, 1/2 tsp 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, 3-4 minutes per side.

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