juicy fillet mignon paired with Spanish style romesco sauce, served with a
simple side salad for an elegant plate.
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.
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
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
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.
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.
hope you enjoyed this dish as much as we did!
Don’t forget to tag us @thecommunalfeast
Tender juicy fillet mignon paired with Spanish style romesco sauce, served with a simple side salad for an elegant plate.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Author: the communal feast
For the steak:
Butter for cooking
For the romesco sauce:
1 12ozjar roasted red peppers
Dash of savory
Juice of half a lemon
For the side salad
Handful of salad mixblend of arugula, kale, spring mix, spinach
Handful of pickled red onions
Handul pine nuts
Pepper to taste
Olive oil & vinegar salad dressing
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.
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.