6 to 8 cups homemade chicken stock (Red Chile Sauce)
1/4 cup creme fraiche (Red Chile Sauce)
2 tablespoons maple syrup (Red Chile Sauce)
Salt and freshly ground pepper (Red Chile Sauce)
Instructions
Preheat the grill to high. Remove the steaks from the refrigerator and let stand at room temperature for 20 minutes before grilling. Meanwhile, combine the cumin, salt, and pepper in a small bowl. Liberally season both sides of each filet with the spice mixture. Grill the filets for about 3 to 4 minutes on each side for medium doneness.
Meanwhile, preheat the broiler. Remove the steaks from the grill onto a baking sheet, and top each with a slice of the cheese. Place under the broiler until cheese is golden brown and soft. Alternatively, use a blow torch or kitchen torch to brown the cheese. Ladle the sauce onto each plate, place the steak in the center, and garnish with chopped cilantro.
Originally Submitted
1/15/2011
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You can add this Black Pepper Crusted Filet Mignon w/ Goat Cheese recipe to your own private DesktopCookbook.
