Roasted Red Pepper Romesco Filet Mignon
Roasted Red Pepper Romesco Filet Mignon sears and roasts filets, then serves them over a smoky Spanish romesco of red peppers, almonds, and paprika.
Tender filet mignon brings plenty of luxury to the plate, but its mild flavor can be almost too polite. Romesco is not polite. Roasted red peppers, toasted almonds, garlic, sherry vinegar, smoked paprika, and olive oil blend into a thick Spanish sauce with smoke, tang, nuttiness, and enough acidity to cut straight through the richness of the beef. Put the two together and the filet finally has somebody interesting to talk to.
The sauce can be made before the steak ever touches the pan, which keeps the actual dinner pleasantly simple. Season the filets, sear them for three minutes per side, then finish them in a 425°F oven until the centers reach the doneness you want. After an eight-minute rest, spoon the romesco onto the plate and set the steak over it rather than pouring the sauce on top. That way the crust stays crusty and every slice can pick up as much sauce as it wants.
Romesco is also thick enough to stay put instead of running around the plate like a pan sauce with unresolved issues. Make extra if you want; it is not likely to become a refrigerator problem.
