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

Filet mignon with roasted red pepper, cilantro and lime

Total Time
33 min
25 min
8 min
This beef recipe goes south of the border, with the addition of a bell pepper-based topping sharpened up by the citrus kick of lime and the earthy scent of cumin. It's a hearty, steak-at-the-center-of-the-plate meal that is perfect served with a side of rice to soak up the sauce's delicious juices. Make extra red pepper mixture to use as a sandwich spread, and thinly slice any leftover steak against the grain to tuck into sandwiches with the topping the next day, too. You could also add a sprinkle of cumin to the meat before cooking it for added depth of flavor. And squeeze some lime juice over any leftover slices before refrigerating.



1 large clove(s), chopped

Kosher salt

1½ tsp, or to taste


1 cup(s), leaves and tender stems, finely chopped

Lime zest

2 tsp, grated (plus extra for garnish - optional)

Black pepper

½ tsp, or to taste

Ground cumin

¼ tsp

Cayenne pepper

¼ tsp

Roasted red peppers (packed in water)

5 oz, drained, patted dry, diced (about 2 peppers)

Cooking spray

5 spray(s)

Uncooked lean and trimmed beef filet mignon

2¾ pound(s), (eight 5 1/2 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 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.
  3. Transfer steak to a serving platter; let rest 5 minutes. Serve filets topped with red pepper mixture.
  4. Serving size: 1 filet, 3-4 Tbsp red pepper mixture