Red Chile Crusted Filet Mignon

Serves 4 (as hors doeuvres)

Prep Time: minutes
Cooking Time: minutes

6 New Mexico red chile peppers
1 tablespoon black peppercorns, coarsely crushed
1 tablespoon olive oil
Kosher salt
4 Brandt All Natural filet mignon steaks, 8 ounces each

Preheat grill to medium heat.

Place chiles on grill and cook for 45 seconds on each side.

Remove seeds and stems from chiles and put flesh in food processor.

Pulse until chiles form a coarse paste and stir in black pepper and olive oil. Raise grill heat to high.

Dredge both sides of the filet mignons with the pepper mixture and pat to coat evenly.

Place steaks on grill and cook 1 1/2 minutes or until coating crisps.

Turn steaks over, reduce heat to medium and cook six to eight minutes longer with top of grill down.

Let steaks rest five minutes and serve.

Serving suggestion: Black bean and avocado salsa.