Blue Mesa Grill Black Pepper Crusted Filet Mignon with Goat Cheese Recipe

Blue Mesa Grill's Black Pepper Crusted Filet Mignon is a tender, flavorful steak coated in a robust black pepper crust, grilled to perfection and topped with creamy goat cheese, often served with Southwestern-inspired sides for a bold, savory dining experience. Make our Blue Mesa Grill Black Pepper Crusted Filet Mignon with Goat Cheese Recipe at home. With our Secret Restaurant Recipe your Black Pepper Crusted Filet Mignon will taste just like Blue Mesa Grill.

Prep Time15

Active Time15

Total Time30

Course: Dinner, Main Course

Cuisine: Mexican, Steakhouse

Keyword: Blue Mesa Grill, Cheese, Salsa, Steak

Yield: 4 Steaks

Ingredients

Blue Mesa Grill Roasted Red Pepper and Ancho Salsa (See "Spotlight Recipes" below for a Link to this Recipe)
Four 8 ounces each Filet Mignon
1 tablespoon Canola Oil
1 teaspoon Kosher Salt
4 teaspoons coarsely ground Black Pepper
8 ounces fresh Goat Cheese cut into 4 slices
Cilantro Leaves for garnish

Instructions

Prepare Blue Mesa Grill Roasted Red Pepper and Ancho Salsa according to the recipe linked to in "Spotlight Recipes" below. (Do this in advance so it has time to properly chill (See recipe for more information).)
Heat your grill to high.
Brush filets with the oil.
Season both sides of each filet with salt.
Generously sprinkle 1 side of each filet with black pepper.
Place steaks on grill, pepper side down. Grill until lightly charred and crusty, 2 to 3 minutes.
Turn steaks over and grill for 2 to 3 minutes longer for medium-rare.
Turn steaks, once more so that the pepper side is facing up.
Top each filet with a slice of goat cheese. Close grill cover and heat until cheese begins to melt slightly, about 1 minute.
Remove steaks from the grill to a serving plate. Allow to rest for 5 minutes.
Top each filet with prepared Blue Mesa Grill Roasted Red Pepper and Ancho Salsa.
Garnish with cilantro leaves and serve hot.