Black Pepper–Crusted Filet Mignon with Goat Cheese and Roasted Red Pepper–Ancho Chile Vinaigrette

Preparation info
  • Serves


    • Difficulty


Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

I was in the first graduating class at FCI. It seems so long ago, and yet so much of what I learned there is still with me. My style of cooking has veered far away from classic French, but the techniques that I absorbed during my classroom time have served me well through the years.


  • Four 284-gram (10-ounce) filet mignon steaks
  • Olive oil for brushing


Prepare your mise en place.

Oil a grill and preheat it to high.

Using a pastry brush, lightly coat each side of the steaks with olive oil. Season both sides with salt to taste and then season one side of each steak with ¼ teaspoon of the pepper.

Place the steaks, peppered side down, on the grill. Grill for 2 to 3 minutes or until slightly charred and a crust has f