Marinated Filet Mignon with Nectarine Salsa
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.
It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
1/4 cup hoisin sauce
1-1/2 Tbsp. soy sauce
2 tsp. grated and peeled fresh ginger root
1 tsp. worcestershire sauce
4 (1-1/4″ thick) filet mignons
1 large, firm, ripe nectarine
1/2 green bell pepper
2 medium tomatoes
2 garlic cloves
1-2 small fresh habanero chiles
2 Tbsp. fresh lime juice, or to taste
Finely chop the scallions and in a bowl whisk together with the remaining marinade ingredients. In a large heavy-duty sealable plastic bag, combine the marinade with the steaks, turning the steaks to coat with the marinade, and seal the bag, pressing out excess air. Marinate the steaks at room temperature for about an hour. Make the salsa while the steaks are marinating.
For the salsa:
Finely chop the nectarine and bell pepper. Seed and finely chop the tomatoes. Thinly slice the white and pale-green parts of scallions, and mince the garlic. Wearing protective gloves, discard the seeds and ribs from the chile and chop fine. In a bowl stir together all the salsa ingredients and season with salt and pepper.
Prepare the grill:
Remove the steaks from the sealed bag and discard the marinade. Grill the steaks on an oiled rack set 5-6″ over the glowing coals, about 3-4 minutes on each side for medium-rare. (Alternatively, you can grill the steaks in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Transfer the steaks with tongs to a platter and let stand 5 minutes. Serve the steaks with the salsa.