Filet mignon with roasted red pepper, cilantro and lime
5
Points®
Total Time
33 min
Prep
25 min
Cook
8 min
Serves
8
Difficulty
Easy
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.
Ingredients
Garlic
1 large clove(s), chopped
Kosher salt
1½ tsp, or to taste
Cilantro
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 filet mignon, trimmed
2¾ pound(s), (eight 5 1/2 oz filets)
