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

Ingredients

2 ancho chiles
3 cloves garlic, coarsely chopped,
2 tablespoons pine nuts
2 teaspoons honey
2 grilled red bell peppers, cut into 1/4-inch thick strips
3 tablespoons red wine vinegar
3 tablespoons cilantro leaves, fresh, chopped
1/4 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
4 filet mignon, 8 ounces each
1 tablespoon canola oil
1 teaspoon kosher salt
4 teaspoons black pepper, coarsely ground
8 ounces goat cheese, fresh, cut into 4 slices
Cilantro leaves, for garnish

Directions

Place the ancho chiles in a medium bowl, cover with boiling water and let sit at room temperature for 1 hour.
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.
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.
Black Pepper Crusted Filet Mignon with Goat Cheese: Heat your grill to high.
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.
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.
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.
Remove the steaks from the grill, let rest for 5 minutes.
Top each filet with the roasted red pepper-ancho salsa.
Garnish with cilantro leaves, before serving.