Ingredients

Roasted Red Pepper and Ancho Salsa:
2   ancho chiles
3   cloves garlic, coarsely chopped
2 tablespoon pine nuts
2 teaspoon honey
2   grilled red bell peppers, cut into 1/4 in. thick strips
3 tablespoon red wine vinegar
3 tablespoon chopped fresh cilantro leaves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Black Pepper Crusted Filet Mignon with goat cheese
4   (8-ounce) filet mignon
1 tablespoon canola oil
1 teaspoon kosher salt
4 teaspoon coarsely ground black pepper
8 ounce fresh goat cheese, cut into 4 slices
cilantro leaves, for garnish

Directions

Roasted Red Pepper and Ancho Salsa: 

Place the ancho chiles in a medium bowl, cover with boiling water and let sit at room temperature for 1 hour. 

Remove the chiles from the soaking liquid, stem and coarsely chop, and combine in a blender with the garlic, pine nuts, honey and 1/4 cup of the soaking liquid. Blend until smooth. 

Pour the mixture into a medium bowl and stir in the bell pepper strips, vinegar, cilantro, salt and pepper. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving. 

Black Pepper Crusted Filet Mignon with Goat Cheese: Heat your grill to high. 

Brush the filets with the oil and season both sides of each filet with the salt and 1 side of each filet with the black pepper. Place the steaks on the grill, pepper side down and grill until lightly charred and crusty, 2 to 3 minutes. Turn the steaks over, and grill for 2 to 3 minutes longer for medium-rare. 

Turn the steaks, once more so that the pepper side is facing up and top each filet with a slice of the cheese. Close the cover and grill until the cheese begins to melt slightly, about 1 minute. 

Remove the steaks from the grill, let rest for 5 minutes. Top each filet with the roasted red pepper-ancho salsa. Garnish with cilantro leaves, before serving.