Chili Pepper Rubbed Filet Mignon Served with Spicy Sauteed Vegetables

Get out your peppers and chili pepper powder for this meal! It's two recipes in one and you're sure to be nice and full afterward. This meal is very hardy, and it's hard to go wrong with filet mignon, unless you overcook the filets. Our recipe calls for Serrano peppers, but feel free to either substitute them with other peppers, or just add them in on your own, depending on you desired heat levels.

• 2 10-ounce filet mignons, about 1 inch thick each
• 4 tablespoons olive oil (or chili pepper oil)
• 2 tablespoons chili powder
• 3 ounces asparagus, sliced
• 4 Serrano peppers, sliced
• 2 small carrots, peeled and sliced
• 6 ounces fresh cut green beans, sliced

Directions - For the Filets

1. Add Filet Mignon cuts to baggies and add 2 tablespoons olive or chili pepper oil.
2. Sprinkle Filets with a tablespoon of chili powder. Marinate at least one hour.
3. Heat Grill to Medium and set Filet's over the flames.
4. For 1" thick Filets - Medium doneness, grill 6 minutes on one side, then turn and grill an additional 4 minutes. We've included a handy filet mignon cooking chart below for reference.
5. Remove from heat and let stand about 5 minutes before serving with your sauteed vegetables below.

For the Sauteed Vegetables

1. Heat a sautee pan to medium-high heat.
2. Add 2 tablespoons olive oil or chili pepper oil.
3. Add asparagus, Serrano peppers, carrots, and green beans.
4. Sprinkle with Chili powder.
5. Sautee about 10-12 minutes (a bit longer if you like them nice and charred like we do).
6. Serve with your Filet Mignon!

Filet Mignon Cooking Time Chart:

Steak Time Cooking Chart		Charcoal or Gas Grill Preparation		Broiler Cooking Method
Thickness	Doneness	First Side	After Turning	First Side	After Turning
3/4"	Rare Medium Well	4 min 5 min 7 min	2 min 3 min 5 min	5 min 7 min 10 min	4 min 5 min 8 min
1"	Rare Medium Well	5 min 6 min 7 min	3 min 4 min 6 min	6 min 8 min 11 min	5 min 6 min 9 min
1 1/4"	Rare Medium Well	5 min 7 min 9 min	4 min 5 min 7 min	7 min 8 min 12 min	5 min 7 min 10 min
1 1/2"	Rare Medium Well	6 min 7 min 10 min	4 min 6 min 8 min	7 min 9 min 13 min	6 min 7 min 11 min
1 3/4"	Rare Medium Well	7 min 8 min 11 min	5 min 7 min 9 min	8 min 9 min 14 min	7 min 8 min 12 min

It is best to use a meat thermometer instead of a timetable for more accurate results. All your steaks to rest at least 5 minutes before serving to allow the juices to distribute through the meat. Note that meat continues to cook while resting.

Rare:
120° to 125°F   
(Center is bright red, pinkish toward the exterior portion).

Medium Rare
130° to 135°F
(Center is very pink, slightly brown toward the exterior portion).

Medium
140° to 145°F
(Center is light pink, outer portion is brown).

Medium Well
150° to 155°F
(No pinkness)

Well Done
160°F and above
(steak is uniformly brown throughout).

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Want More Recipes? Check Out the Jalapeno Madness Cookbook

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