Grilled filet mignon with roasted red pepper, cilantro, and lime
0
Points®
Total time: 33 min • Prep: 25 min • Cook: 8 min • Serves: 8 • Difficulty: Easy
Make extra red pepper mixture to use as a sandwich spread.
Ingredients
Garlic clove
1 clove(s), large, chopped
Kosher salt
1½ tsp(s), + more to taste
Cilantro
1 cup(s), finely chopped, leaves and tender stems
Lime zest
2 tsp(s), grated + extra, for garnish (optional)
Black pepper
½ tsp(s), + more to taste
Ground cumin
¼ tsp(s)
Cayenne pepper
¼ tsp(s)
Roasted red peppers (packed in water)
5 oz, (2 peppers), drained, patted dry, diced
Olive oil cooking spray
5 spray(s)
Uncooked lean and trimmed beef filet mignon
44 oz, (8 5.5-oz filets)
Instructions
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.
2
Off heat, coat a grill rack or grill pan with nonstick 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.
3
Transfer steak to a serving platter; let rest 5 minutes. Serve filets topped with red pepper mixture.
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