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Tender juicy fillet mignon paired with Spanish style romesco sauce, served with a simple side salad for an elegant plate.

This is an incredibly simple recipe that will impress anyone you served this to. I cooked my steak in a cast iron grilling pan, simply sear both sides for about 2 minutes than transfer to the oven to finish off.

This recipe is spectacular for any occasion! This was the first time I served my husband steak with romesco sauce, he ate it so fast that he looked around for seconds and asked if we could have dinner the following night with some more romesco sauce!

This sauce is a serious crowd pleaser! It takes less than 5 minutes to make and makes more than enough to keep for leftovers. Romesco is a Spanish style sauce made from roasted red peppers, tomatoes and almonds. Its simple to make and low-calorie!

Romesco pairs great with steak, seafood, shellfish, vegetables and eggs. To save time use a store bought jar of roasted red peppers and even make this a day in advance, the flavours will only improve. You’ll wonder what you ever did without romesco and find yourself dumping it on everything, its just that good.

I decided to pair this dish with a simple elegant side salad to elevate my plate. Feel free to substitute the salad for some leftover veggies in the fridge like roasted asparagus, roasted brussels sprouts or even roasted carrots, these will all pair nicely with the romesco sauce.

I hope you enjoyed this dish as much as we did! Don’t forget to tag us @thecommunalfeast

GRILLED FILLET MIGNON WITH ROMESCO SAUCE
Yield: 2

GRILLED FILLET MIGNON WITH ROMESCO SAUCE

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Tender juicy fillet mignon paired with Spanish style romesco sauce, served with a simple side salad for an elegant plate.

Ingredients

  • For the steak:
  • 2 Fillet mignon
  • 1 tbsp garlic powder
  • 1 tbsp chili powder
  • 2 tsp savory
  • 2 tsp dry mustard
  • 2 tsp pepper
  • Butter for cooking
  • For the romesco sauce:
  • 1 12oz jar roasted red peppers
  • 4 plum tomatoes
  • 1 cup raw almonds
  • ¼ cup fresh parsley
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tbsp. pepper
  • 4 cloves of garlic
  • Dash of savory
  • Juice of half a lemon
  • For the side salad
  • Handful of salad mix (blend of arugula, kale, spring mix, spinach)
  • Half cucumber, sliced
  • 4 raddish, sliced
  • Handful of pickled red onions
  • Handul pine nuts
  • Pepper to taste
  • Olive oil & vinegar salad dressing

Instructions

    1. Mix together steak seasoning ingredients: garlic powder, chili powder, savory, dry mustard and pepper. Season both sides of the fillet with steak seasoning.

    2. Set oven to 400 degrees

    3. Heat your cast iron grilling pan over medium to high heat with 1 tbsp of butter. When the pan is hot place your fillet in the pan and sear both sides for about 2 minutes to get nice grill marks.

    4. Remove pan from the heat and add a few more tbsp. of  butter to keep the steak nice and moist. Place in the oven for about 5-6 minutes depending on thickness of your meat,
    you might need to adjust cooking time.

    5. Once the steak has reached preferred level of doneness –I like medium-rare to medium, let the steak rest of a cutting board. Once the steak is rested, gently slice across the grain.

    6. To make the romesco sauce, pulse everything together in a blender until its texturally right for you –mostly smooth

    7. To make the salad toss all ingredients in a bowl and dress with favorite dressing (I used a store bought olive oil salad dressing to save time)

    8. Now its time for platting. You can serve the Romesco sauce warm or cold, spoon a large amount onto the plate and drag your spoon gently across the sauce to create a nice base for the steak. Place sliced fillet mignon on top of romesco sauce. You can fan it out like the in the pictures for a more elegant platting. Add your side salad to the plate and serve.



Notes

For quick pickled red onions, make at least 30 mins in advance. Use half a red onion, thinly sliced and add to a mason jar with a lid. Mix together ½ cup to 1 cup of warm water(depends on size of your jar), 1 tbsp white vinegar, 1 tbsp apple cider, and a pinch of salt. Pour over red onion and add 2-3 slices of garlic. Refrigerate for at least 30 mins before serving.



GRILLED FILLET MIGNON WITH ROMESCO SAUCE

Mains

December 2, 2019

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