Black Pepper Crusted Filet Mignon with Toasted Goat Cheese and Twice Cooked Red Chile Sauce
This recipe turned out delicious. It was probably the best thing we've made together, so far. It serves as the perfect meal to start our blog. Every bite was the perfect bite.
The pepper sauce turned out far more mild than expected. The goat cheese we bought also happened to be quite mild. Luckily the pepper crust on the beef was strong and complimented the subtle flavors well.
Fresh peppers are recommended for the sauce, but hard to find. We ended up using dried peppers and it turned out fairly mild. Fresh peppers may have resulted in a bigger kick.
The recipe calls for 6 - 8 c. of chicken stock, but we used about 5 1/2 c.
It was a bit expensive with 4 thick cutlets of tenderloin. You could cut the recipe in half, if you're cooking for two. Otherwise, this recipe makes a great double dinner date. To round out the meal, we made baked asparagus with parmesan & slivered almonds, and a rosemary baguette in olive oil.
With the two cutlets left over, we had enough to prepare breakfast this morning. We sliced the meat, paired it with goat cheese & scrambled eggs, then rolled in a tortilla. It was just as delicious this morning, as it was last night.