I made a great recipe tonight, that is a spin off of a recipe I saw on Food Network last weekend. I wasn't too sure about having goat cheese on my steak, but it actually has a great creamy texture that goes great with the steak and salsa! The kids all loved the salsa so much they are taking it for lunch along with tortilla chips for lunch tomorrow!
(Do not make fun of my photo please!)Filet Mignon with Goat Cheese and Roasted Red Pepper and Tomato Ancho Salsa
Salsa –
2 ancho chilies
3 cloves garlic, chopped
1 red onion diced
1 28 oz can whole tomatoes (do not drain)
1 TBSP honey
12 oz jar of roasted red peppers
3 TBSP balsamic vinegar
¼ tsp sea salt
½ tsp freshly ground pepper
Filet Mignon with Goat Cheese
4 (8 oz) Filet Mignon
1 tbsp olive oil
1 tsp sea salt
4 tsp freshly ground black pepper
8 oz fresh goat cheese, cut into 4 slices
Salsa –
Place Ancho chiles in a medium bowl, cover with boiling water and let sit at room temperature for 1 hour.
In large skillet, add a couple of tablespoons of olive oil and heat over medium-high heat. Add chopped red onion and garlic and cook until onion is tender. Remove chiles from soaking liquid, remove stem and add to onions. Add can of whole tomatoes, and jar of roasted red peppers. Heat until cooked through. Add salt and pepper, balsamic vinegar and honey. Stir to combine. Pour into blender and puree. Set aside up to 4 hours at room temperature.
Filet Mignon and Goat Cheese –
Brush Filets with oil and season both sides with salt and pepper. Place steaks on hot grill for 2-3 minutes. Turn steaks over and grill another 2-3 minutes for medium rare. Turn the steaks one last time and top each filet with a slice of goat cheese. Close grill cover and let heat until cheese begins to melt (about 1 minute). Remove steaks from grill, let set for 5 minutes. Use torch to toast the top of the goat cheese.
To plate, place 1/3 cup of salsa on plate, top with filet with goat cheese and serve with a fresh green salad with balsamic vinaigrette!
Salsa –
2 ancho chilies
3 cloves garlic, chopped
1 red onion diced
1 28 oz can whole tomatoes (do not drain)
1 TBSP honey
12 oz jar of roasted red peppers
3 TBSP balsamic vinegar
¼ tsp sea salt
½ tsp freshly ground pepper
Filet Mignon with Goat Cheese
4 (8 oz) Filet Mignon
1 tbsp olive oil
1 tsp sea salt
4 tsp freshly ground black pepper
8 oz fresh goat cheese, cut into 4 slices
Salsa –
Place Ancho chiles in a medium bowl, cover with boiling water and let sit at room temperature for 1 hour.
In large skillet, add a couple of tablespoons of olive oil and heat over medium-high heat. Add chopped red onion and garlic and cook until onion is tender. Remove chiles from soaking liquid, remove stem and add to onions. Add can of whole tomatoes, and jar of roasted red peppers. Heat until cooked through. Add salt and pepper, balsamic vinegar and honey. Stir to combine. Pour into blender and puree. Set aside up to 4 hours at room temperature.
Filet Mignon and Goat Cheese –
Brush Filets with oil and season both sides with salt and pepper. Place steaks on hot grill for 2-3 minutes. Turn steaks over and grill another 2-3 minutes for medium rare. Turn the steaks one last time and top each filet with a slice of goat cheese. Close grill cover and let heat until cheese begins to melt (about 1 minute). Remove steaks from grill, let set for 5 minutes. Use torch to toast the top of the goat cheese.
To plate, place 1/3 cup of salsa on plate, top with filet with goat cheese and serve with a fresh green salad with balsamic vinaigrette!
1 comment:
I might try that salsa. I feel like I only have time for great meals like this two or three days a week. But check out the recipe I added to my blog today. You might like it.
Care
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