The perfect blend of heat and flavor, this roasted red pepper sauce pairs spectacularly with grass-fed meats. Add a bit of goat cheese to the picture and you have yourself an simple to make, gourmet dinner!
Roasted Red Pepper Sauce
- 2 ancho chiles
- 3 cloves garlic, coarsely chopped
- 2-3 teaspoons honey
- 2 grilled red bell peppers, cut into 1/4-inch thick strips
- 3 tablespoons red wine vinegar
- 3 tablespoons chopped fresh cilantro leaves (optional)
- 2 tablespoons pine nuts (optional)
- kosher salt
- freshly ground black pepper
Place the ancho chiles in a medium bowl, cover with boiling water and let sit at room temperature for 15 minutes. Remove the chiles from the soaking liquid, remove the stem and coarsely chop the chiles. Combine in a blender with the garlic, pine nuts, honey and 1/4 cup of the soaking liquid from the chiles. Blend until smooth. Add the roasted bell pepper, vinegar, cilantro, salt and pepper, and blend until smooth. Adjust the seasoning with salt and pepper to taste. Remove from blender, and set aside in a covered bowl. This can be made up to one day ahead of serving and held in a refrigerator.
Grass Fed Beef Tenderloins with Goat Cheese
4 Beetnik Tenderloin Steaks
1 tablespoon olive oil
8 ounces fresh goat cheese
Preheat a broiler. Heat a sauté pan on the stove and add olive oil. Brush the filets with some oil and season both sides of each filet with the kosher salt and 1 side of each filet with freshly ground black pepper. Place the steaks on the grill, pepper side down and grill until a light crust forms, 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 goat cheese. Put the oven proof pan under the broiler until the cheese has slightly melted and is golden. Remove the steaks from the oven, and let rest for 5 minutes. Put some red pepper sauce in the middle of each plate, and place a tenderloin in the middle of the sauce.