Black Pepper Crusted Filet Mignon with Goat Cheese and Roasted Red Pepper-Ancho Salsa

Ingredients

• 2  ancho chiles 
• 2  grilled bell peppers red cut into 1/ strips
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon canola oil 
• 4 servings cilantro leaves for garnish
• 4  filet mignon steaks 
• 3 tablespoons cilantro leaves fresh chopped
• 3 cloves garlic coarsely chopped
• 8 ounces goat cheese fresh cut into 4 slices
• 4 teaspoons coarsely ground pepper black
• 2 teaspoons honey 
• 0.3 teaspoon kosher salt 
• 1 teaspoon kosher salt 
• 2 tablespoons pinenuts 
• 3 tablespoons red wine vinegar 

Equipment

• bowl
• blender
• grill

Directions

1. Place the ancho chiles in a medium bowl, cover with boiling water and let sit at room temperature for 1 hour.
2. Remove the chiles from the soaking liquid, stem and coarsely chop, and combine in a blender with the garlic, pine nuts, honey and 1/4 cup of the soaking liquid. Blend until smooth.
3. Pour the mixture into a medium bowl and stir in the bell pepper strips, vinegar, cilantro, salt and pepper. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving.
4. Heat your grill to high.
5. Brush the filets with the oil and season both sides of each filet with the salt and 1 side of each filet with the black pepper.
6. Place the steaks on the grill, pepper side down and grill until lightly charred and crusty, 2 to 3 minutes. Turn the steaks over, and grill for 2 to 3 minutes longer for medium-rare.
7. Turn the steaks, once more so that the pepper side is facing up and top each filet with a slice of the cheese. Close the cover and grill until the cheese begins to melt slightly, about 1 minute.
8. Remove the steaks from the grill, let rest for 5 minutes. Top each filet with the roasted red pepper-ancho salsa.
9. Garnish with cilantro leaves, before serving.