Smoked Filet Mignon with Roasted Red Pepper Romesco Sauce

Smoked Filet Mignon with Roasted Red Pepper Romesco Sauce ingredients

• 2 6-8 oz each filet mignon steaks
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2-3 wood chunks (hickory or oak)
• 1 tbsp olive oil
• 2 medium red bell peppers
• 1 large Roma tomato
• 0.5 cup blanched almonds
• 2 minced garlic cloves
• 2 tbsp sherry vinegar
• 1 tsp smoked paprika
• 0.25 tsp red pepper flakes
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 0.25 cup extra virgin olive oil
• 2 tbsp chopped fresh parsley

How to make Smoked Filet Mignon with Roasted Red Pepper Romesco Sauce

1. Prepare your smoker by preheating it to a consistent temperature of 225-250°F (107-121°C) using your preferred wood chunks, such as hickory or oak, for optimal smoke flavor.
2. Pat the filet mignon steaks thoroughly dry with paper towels to ensure a good crust forms. Season generously on all sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
3. Place the seasoned filets directly on the smoker grates. Smoke for 45-60 minutes, or until the internal temperature reaches 115-120°F (46-49°C) for a perfect medium-rare, depending on the thickness of your steaks. Remove the smoked filets from the smoker and set aside.
4. While the filets are smoking, prepare the Romesco sauce: Preheat your oven broiler. Place the 2 red bell peppers and 1 Roma tomato on a baking sheet. Broil for 10-15 minutes, turning them occasionally with tongs, until their skins are charred and visibly blistered on all sides.
5. Carefully transfer the charred peppers and tomato to a bowl, cover it tightly with plastic wrap, and let them steam for 10 minutes. This steaming process helps loosen their skins for easy peeling.
6. Once cool enough to handle, peel the skins from the peppers and tomato, remove the seeds from the peppers, and roughly chop the flesh. Discard the skins and seeds.
7. In a food processor, combine the peeled peppers and tomato, 1/2 cup blanched almonds, 2 minced garlic cloves, 2 tablespoons sherry vinegar, 1 teaspoon smoked paprika, 1/4 teaspoon red pepper flakes, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
8. With the food processor running on low speed, slowly drizzle in 1/4 cup extra virgin olive oil until the sauce is smooth but still retains a slight texture. Taste the Romesco and adjust seasoning as needed.
9. To finish the filets, heat 1 tablespoon olive oil in a heavy-bottomed skillet (a cast iron skillet is highly recommended for searing) over high heat until the oil shimmers and just begins to smoke.
10. Carefully place the smoked filets into the hot skillet. Sear for 1-2 minutes per side, pressing lightly, until a beautiful, deep brown crust has formed. Use tongs to sear the edges of each filet for about 30 seconds to ensure even browning.
11. Remove the seared filets from the skillet and transfer them to a clean cutting board. Tent them loosely with foil and allow them to rest for 5-10 minutes. This crucial resting period allows the internal juices to redistribute, resulting in a tender and moist steak.
12. To serve, spoon a generous amount of the Roasted Red Pepper Romesco sauce onto each plate. You can slice the rested filet mignon into thick medallions or serve it whole atop the sauce. Garnish with fresh chopped parsley if desired.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.