Roasted Red Pepper Romesco Filet Mignon finished and ready to serve

Roasted Red Pepper Romesco Filet Mignon

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Roasted Red Pepper Romesco Filet Mignon sears and roasts filets, then serves them over a smoky Spanish romesco of red peppers, almonds, and paprika.

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Romesco is Spain's great red sauce — smoky roasted peppers, toasted almonds, garlic, and sherry vinegar blitzed into something nutty, tangy, and impossibly good on grilled meat. Here it's a bright, make-ahead bed for a tender filet.

The beauty is that the sauce does the flavor heavy-lifting and can be made entirely in advance. Sear and roast the filets, warm or room-temp the romesco, and plate the steak right on top so every bite drags through the sauce.

Prep20 minutes
Cook20 minutes
Total40 minutes
Serves2 servings
DifficultyMedium

Ingredients

  • 2 filet mignon steaks, 7–8 ounces each
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon neutral oil
  • 1 cup drained roasted red peppers
  • ⅓ cup toasted almonds
  • 1 garlic clove
  • 1 tablespoon sherry vinegar
  • 1 teaspoon smoked paprika
  • ¼ cup olive oil
  • ½ teaspoon kosher salt

Instructions

  1. 1Blend the peppers, almonds, garlic, vinegar, paprika, olive oil, and ½ teaspoon salt into a thick sauce.
  2. 2Season the filets and sear for 3 minutes per side.
  3. 3Transfer to a 425°F oven for 4–7 minutes, until 125–135°F.
  4. 4Rest for 8 minutes.
  5. 5Spoon the romesco onto plates and set the filets over the sauce.

Pro Tips

  • Use good jarred roasted peppers, drained well, so the sauce isn't watery. Pat them dry if they're packed in a lot of brine.
  • Toast the almonds first — it's the difference between a flat sauce and a deep, nutty one.
  • Serve the romesco under the steak, not over it, so the crust you worked for stays crisp on top.

Substitutions

toasted almonds → toasted hazelnuts or a mix of both Hazelnuts are the traditional Catalan choice; both bring nutty body.
sherry vinegar → red wine vinegar Sherry vinegar is nuttier and rounder, but red wine vinegar works in a pinch.
filet mignon → thick-cut top sirloin or strip steak Romesco loves any grilled steak; adjust cook time to the cut.

Storage Instructions

Store leftover romesco and steak separately in the refrigerator for up to 4 days — the sauce keeps beautifully. Reheat the steak gently or slice it cold over the sauce.

Make Ahead

Romesco is a champion make-ahead sauce; make it up to 4 days in advance and refrigerate. Bring it to room temperature and cook the filets fresh.

Frequently Asked Questions

Can I make Roasted Red Pepper Romesco Filet Mignon ahead of time?

Romesco is a champion make-ahead sauce; make it up to 4 days in advance and refrigerate. Bring it to room temperature and cook the filets fresh.

How do I store leftover Roasted Red Pepper Romesco Filet Mignon?

Store leftover romesco and steak separately in the refrigerator for up to 4 days — the sauce keeps beautifully. Reheat the steak gently or slice it cold over the sauce.

Can I freeze Roasted Red Pepper Romesco Filet Mignon?

Romesco freezes well for up to 3 months. Cooked filet can be frozen but loses tenderness, so freeze the sauce and cook steak to order.

What should I serve with Roasted Red Pepper Romesco Filet Mignon?

Grilled asparagus, patatas bravas, or crusty bread for swiping up sauce make it a Spanish spread. A glass of Rioja or a dry rosé fits right in.

Can I adjust Roasted Red Pepper Romesco Filet Mignon for the ingredients I actually have?

Yes. The Substitutions section on this page covers the swaps that actually hold up. Keep the sear-and-rest order the same and you have room to adjust the flavors around it.

What is the most common mistake when making Roasted Red Pepper Romesco Filet Mignon?

Use good jarred roasted peppers, drained well, so the sauce isn't watery. Pat them dry if they're packed in a lot of brine.

How long does Roasted Red Pepper Romesco Filet Mignon take?

About 40 minutes from start to finish, including 20 minutes of active cooking. Most of it is hands-on, so plan to stay near the stove.

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