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GRILLED FILLET MIGNON WITH ROMESCO SAUCE

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


Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Mains
Servings: 2
Author: the communal feast

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 12 oz 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.