Time: 15 min.
Complexity: easily
Servings: 4

Filet mignon steak is a special occasion treat, and Bobby Flay suggests making it even more sophisticated. He rubs one side of each steak with a savory ancho chili mixture, which develops a wonderfully savory crust when grilled, and coats the other side with a sweet and tart mint glaze. All the flavors pair beautifully with each other and the tender beef. When serving, drizzle the steak with another drizzle of mint glaze.

Ingredients:

Steak

• Four pieces of filet mignon weighing 200 grams each.
• 2 tbsp coarsely ground black pepper
• 1 tbsp ground ancho pepper
• 1 tbsp. salt
• Mint glaze

6 tablespoons Dijon mustard

• 1/4 cup honey
• 2 tbsp. horseradish
• 6 fresh mint leaves, finely chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, ancho pepper, black pepper, Dijon mustard, honey, creamy horseradish, mint

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Preparation:

Step 1
• Combine all the spices in a separate bowl. Rub the steaks on one side with the ancho spice mixture; drizzle with vegetable oil. Grill the steaks, seasoned side down, for about 4 minutes.
Step 2
• Flip, reduce heat to medium or move steaks to the cooler side of the grill and cook for another 4 minutes (for medium-rare), basting frequently with the mint glaze.
Step 3
• Serve drizzled with additional glaze.
  
  Mint glaze:
  
  In a bowl, combine mustard, honey, horseradish, and mint, season with salt and pepper. Set aside a few spoonfuls of the glaze for serving with the steaks.

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