Black Pepper-Crusted Filets Mignons with Ancho-Red Pepper Sauce and Toasted Goat Cheese Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			2 tablespoons canola oil 1 large red onion, coarsely chopped 3 cloves garlic, coarsely chopped 2 (14.5-ounce) cans plum tomatoes and their juice 3 roasted red bell peppers, peeled and seeded, coarsely chopped 3 ancho chiles, soaked, seeded and coarsely chopped 1 tablespoon red wine vinegar 1 tablespoon honey 1/4 cup chopped fresh cilantro Kosher salt and freshly ground black pepper Four (8-ounce) filets mignons 3 teaspoons cracked black pepper 8 ounces fresh goat cheese, sliced into 4 pieces 1/4 cup pine nuts, toasted
			Heat 2 tablespoons of the oil in a medium saucepan over high heat. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1minute. Add the tomatoes, red peppers, and anchos and cook until the tomatoes soften and break down and the liquid thickens, 20 to 30 minutes. Carefully transfer the mixture to a food processor and process until smooth. Add the vinegar, honey, and chopped cilantro, season with salt and freshly ground black pepper, and pulse a few times just to combine. Season the steaks on both sides with salt. Season one side of each filet with the cracked black pepper, pressing it in to adhere to the steak. Place the filets on a hot BBQ, pepper side down, and cook until for 2-3 minutes. Turn the steaks over and continue cooking to medium-rare, 3 to 4 minutes more. Remove to a baking sheet. Top each filet with a slice of goat cheese and place under the broiler. Broil until the cheese becomes bubbly and turns golden brown, about 2 minutes. Ladle some of the sauce onto large dinner plates, top with the steaks, and scatter some of the pine nuts around the plates.