Black Pepper Crusted Filets Mignon with Ancho-Red Pepper Sauce and Toasted Goat Cheese

filet2, originally uploaded by Kim De.

I sure love nights when we decide to have a treat, and Filet Mignon nights are certainly out of the ordinary.

I honestly am not sure what I could say about this meal that can't be deducted just from the title. So I'm not going to try. Just close your eyes and whisper the title out loud. Then run to the store for the ingredients, shuffle the kids off to the neighbors, pour the Zinfandel, and light the candles. You will be a big hit!

Black Pepper Crusted Filets Mignon with Ancho-Red Pepper Sauce and Toasted Goat Cheese (Adapted from Bobby Flay)

4 filet mignon steaks, each 1 1/2-inches thick
1 tablespoon ground cumin
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
4 (3/4-inch thick) slices goat cheese
Ancho-Red Pepper Sauce, recipe follows
Chopped cilantro, for garnish

Preheat a cast iron skillet to medium-high. Remove the steaks from the refrigerator and let stand at room temperature for 20 minutes before cooking.

Combine the cumin, salt, and pepper in a small bowl. Liberally season both sides of each filet with the spice mixture. Sear the filets for about 3 to 4 minutes on each side for medium doneness. If necessary, finish in the oven at 350.

Meanwhile, preheat the broiler. Top each filet with a slice of the cheese. Place under the broiler until cheese is golden brown and soft. Ladle the sauce onto each plate, place the steak in the center, and garnish with chopped cilantro.

Ancho-Red Pepper Sauce

2 tablespoons canola oil
1 large red onion, coarsely chopped
3 cloves garlic, coarsely chopped
2 New Mexican red chiles, lightly toasted
2 quajillo chiles, lightly toasted
1 ancho chile, lightly toasted
6 to 8 cups homemade chicken stock
1/4 cup creme fraiche
2 tablespoons maple syrup
Salt and freshly ground pepper

Heat the oil in a medium saucepan over medium-high heat. Add the onions and garlic, and cook until soft. Add the chiles and stock, and bring to a simmer for 20 to 25 minutes, or until the chiles are soft. Transfer the mixture to a food processor and process until smooth.

Strain the mixture into a saute pan that has been set on high heat for a few minutes, and cook the sauce until slightly thick. Remove from the heat and stir in the creme fraiche and maple syrup. Season with salt and pepper, to taste.