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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.
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
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 Tablespoon kosher salt
Tablespoon extra-virgin olive oil
: 165 ˚F
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
: 225 ˚F
: 120 ˚F
: 450 ˚F
4 Whole Bell Peppers, Mixed Colors
Tablespoon extra-virgin olive oil
3 Cup red onion, sliced
1 Tablespoon fresh thyme
To Taste salt
To Taste black pepper
Tablespoon red wine vinegar
2 Tablespoon fresh oregano
: 450 ˚F