Photo of Grilled filet mignon with roasted red pepper, cilantro, and lime by WW

Grilled filet mignon with roasted red pepper, cilantro, and lime

Points® value
Total Time
33 min
25 min
8 min
Make extra red pepper mixture to use as a sandwich spread.


Garlic clove

1 clove(s), large, chopped

Kosher salt

1½ tsp(s), + more to taste


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)


  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.


Per Serving: 1 filet, 3-4 Tbsp red pepper mixture