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Smoked Filet Mignon with Sweet Pepper Relish & Baked Ricotta

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Hickory

Give the ultimate cut a creamy finish. The robust flavor of this reverse seared smoked filet mignon is balanced with a sweet red pepper relish and finished with an herb baked ricotta.

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  • 32 Ounce filet mignon steaks

  • 1 Tablespoon rosemary, chopped

  • 1 1/4 Teaspoon chile de árbol, thinly sliced

  • 2 Tablespoon lemon zest

  • 1 Tablespoon black pepper

  • 2 Tablespoon kosher salt

  • Tablespoon extra-virgin olive oil

  • Cup whole milk ricotta

  • 4 1/2 Teaspoon fresh thyme

  • 1 Tablespoon fresh parsley

  • kosher salt

  • black pepper

  • 4 Whole Bell Peppers, Mixed Colors

  • 3 Cup red onion, sliced

  • salt

  • Tablespoon red wine vinegar

  • 2 Tablespoon fresh oregano

  • 1

    Season filets with rosemary, sliced chile, lemon zest and black pepper. Refrigerate at least 4 hours or up to overnight.

    • 32 Ounce filet mignon steaks

    • 1 Tablespoon rosemary, chopped

    • 1 Teaspoon chile de árbol, thinly sliced

    • 2 Tablespoon lemon zest

    • 1 Tablespoon black pepper

  • 2

    Remove filets from the fridge and let come to room temperature. Season with salt and drizzle with olive oil.

    • 2 Tablespoon kosher salt

    • Tablespoon extra-virgin olive oil

  • 3

    When ready to cook, start the Traeger grill according to grill instructions. Preheat, lid closed, for 10 to 15 minutes.

    : 165 ˚F

  • 4

    Place on preheated grill and smoke for 30 minutes.

  • 5

    While the steaks are smoking assemble the ricotta. In a large bowl combine ricotta, olive oil, 1 tsp thyme, parsley, ½ tsp salt and ¼ tsp pepper. Mix well then transfer to an 8” cast iron. Sprinkle the top with remaining thyme and sliced chile. Drizzle with olive oil.

    • Cup whole milk ricotta

    • Tablespoon extra-virgin olive oil

    • 1 1/2 Teaspoon fresh thyme

    • 1 Tablespoon fresh parsley

    • To Taste kosher salt

    • To Taste black pepper

    • 1/4 Teaspoon chile de árbol, thinly sliced

  • 6

    After 30 minutes, increase temperature to 225 degrees F and cook until internal temperature registers 120 degrees F when an instant read thermometer is inserted into the thickest part of the meat.

    : 225 ˚F

    : 120 ˚F

  • 7

    Remove steaks from grill and set aside to rest. Increase the temperature to High and preheat, lid closed for 10-15 minutes. Place ricotta on the grill and cook 30 minutes or until lightly browned.

    : 450 ˚F

  • 8

    While the steaks are resting, make the relish. Lightly brush the bell peppers with olive oil and place directly on the grill grate next to the ricotta. Cook for 15-20 minutes until lightly charred.

    • 4 Whole Bell Peppers, Mixed Colors

    • Tablespoon extra-virgin olive oil

  • 9

    Remove peppers from grill and remove stems, seeds and membranes. Thinly slice the peppers lengthwise and place in a medium bowl. Heat a sauté pan over medium-high heat. Add olive oil.

  • 10

    When hot, add onions, thyme, salt and pepper. Sauté 5 minutes or until tender. Pour onion mixture over peppers and return the pan to the heat. Add vinegar and reduce by half. Pour over the peppers and onions and stir to combine. Add oregano and toss. Season to taste with salt and pepper.

    • 3 Cup red onion, sliced

    • 1 Tablespoon fresh thyme

    • To Taste salt

    • To Taste black pepper

    • Tablespoon red wine vinegar

    • 2 Tablespoon fresh oregano

  • 11

    Place filets back on the grill set to High and sear for 5 minutes per side.

    : 450 ˚F

  • 12

    Remove from grill and rest 5 minutes. Slice against the grain and plate on top of the peppers. Serve with lemon wedges on the side and baked ricotta. Enjoy!

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