Filet mignon with roasted red pepper, cilantro and lime
1 large clove(s), chopped
1½ tsp, or to taste
1 cup(s), leaves and tender stems, finely chopped
2 tsp, grated (plus extra for garnish - optional)
½ tsp, or to taste
Roasted red peppers (packed in water)
5 oz, drained, patted dry, diced (about 2 peppers)
Uncooked lean and trimmed beef filet mignon
2¾ pound(s), (eight 5 1/2 oz filets)
- 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.
- Serving size: 1 filet, 3-4 Tbsp red pepper mixture