Grilled Filet Mignon Over Goat Cheese-Sweet Potato Puree

Get the grill out! Filet mignon is outstanding to cook with, but often the key is the pairing. Here, we paired ours with a creamy puree of grilled sweet potato and goat cheese, seasoned with wonderful pan roasted habanero peppers and garlic. Delicious!

Ingredients

• 2 6-ounce filet mignon steaks
• 1 large sweet potato, about 16 ounces
• 4 ounces goat cheese
• 2 garlic cloves, chopped
• 1 habanero pepper, seeded and chopped
• 1 tablespoon paprika
• 4 tablespoons milk (use cream for a richer puree)
• Salt and pepper to taste
• Jalapeno peppers for topping
• Olive oil spray as needed

Cooking Directions

1. Preheat grill to 425 degrees.
2. Season the filets with salt and pepper and set aside.
3. Scrub sweet potato, then rinse and dry.
4. Grill over indirect heat for about 50 minutes, or until sweet potato is cooked through and nice and soft. Cool slightly so you can handle it with your hands.
5. While potato is cooling, heat a small pan to medium heat. Add a bit of oil and garlic and habanero. Cook about 1 minute.
6. Slice the potato in half and scoop out the insides. Add them to a mixing bowl.
7. To mixing bowl, add cooked garlic and habanero, along with goat cheese and milk. Mix well. You can use a blender or food processor for a smoother puree. Add more milk, also, if you’d like a thinner puree.
8. Add paprika, salt and pepper to taste. Mix well.
9. Grill the steak 4-5 minutes per side for medium-rare, or to desired doneness. NOTE: Your cooking times will vary depending on the thickness of the steak and any variation of the heat.
10. While steak is grilling, lightly oil the jalapeno peppers and set onto the hot grill. Grill along with the steak and flip as needed, until skins are nicely charred.
11. Set puree over two plates. Serve steaks over the puree, then top with halved jalapeno peppers!

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