Zeb Pike Buffalo Filet Mignon with Cowboy Peppers
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Hot Spice Mix :
1/4 cup paprika
1/4 cup dried oregano
1/4 cup granulated garlic
1/4 cup ground black pepper
1 Tbsp. kosher salt
1 Tbsp. dried thyme
1/2 tsp. cayenne pepper
1/2 tsp. white pepper
1 Tbsp. onion salt
1 tablespoon dried orange peel, minced
Cowboy Roasted Peppers:
1 each poblano pepper, roasted, seeded, peeled, and julienned
1 each red bell pepper, julienned
1 each yellow onion, julienned
1/4 cup fresh cilantro, minced
1 Tbsp. fresh garlic, minced
2 tsp. hot spice mix
1 tsp. olive oil
4-6 Buffalo filets mignon
For the Hot Spice Mix:
Mix all the ingredients for the Spice Mix and set aside.
For the Cowboy Peppers:
Prepare the Cowboy Roasted Peppers by heating the oil and sauteing onion and red bell pepper until soft. Add the remaining ingredients and saute for an additional 5 minutes, then set aside.
For the Buffalo Filets:
Begin by rolling one buffalo filet mignon in the hot spice mix until well coated and placing it in a skillet over medium-high heat. Pan-sear the meat until the spice mix begins to blacken. Continue with all filets.
Place the filets in a 350F. oven until the meat reaches the desired degree of doneness (about 10-15 minutes for medium rare). When ready, place the steak on top of some of the Cowboy Roasted Peppers and serve. Note: The steaks can also be prepared on an outdoor grill without using the oven.
Recipe from the Denver Buffalo Company.