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Bobby Flay's Sweet and Spicy Filet Mignon
Bobby Flay's Sweet and Spicy Filet Mignon
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Next to a burger, steak is my favorite red meat. I love it perfectly seasoned and coated with a rub. This is the perfect preparation.

Technique tip: Cast iron pans hold heat well and create a perfect crust on the steak. Remove the steaks from the refrigerator 20 minutes before cooking.

Swap option: You can use rib-eye steak instead of filet mignon.


  • Glaze

    • 6 tablespoons Dijon mustard
    • 1/4 cup honey
    • 2 heaping tablespoons prepared horseradish, drained
    • 6 fresh mint leaves, finely chopped
    • Kosher salt and freshly ground pepper
  • Filet mignon

    • 2 teaspoons freshly ground black pepper
    • 2 teaspoons ground ancho chile powder
    • 2 filet mignon steaks (about 12 ounces each, at least 1¼ -inch thick)
    • Canola oil, for brushing
    • 2 teaspoons kosher salt
    • Parsley leaves, chopped, for garnish
    • Mint leaves, chopped, for garnish


For the glaze:

Whisk together the mustard, honey, horseradish in a medium bowl, season with salt and pepper and fold in the mint. Let sit at room temperature while you prepare the steaks to allow the flavors to meld.

For the filet mignon:

Combine the black pepper and ancho powder in a small bowl. Brush the steaks on both sides with canola oil, season on both sides liberally with kosher salt.

Season the top of each steak with the chili and pepper mixture and gently press in to adhere. Heat a few tablespoons of oil in a 12-inch cast iron pan until it begins to shimmer.

Put the steaks in the pan, rub-side down and cook until a crust forms, about 3 minutes. Turn the steaks over, lower heat a bit and continue cooking until medium-rare doneness, about 4 minutes longer.

Remove to a cutting board and let rest 5 minutes before slicing. Serve slices, lightly drizzled with some of the sauce and more sauce on the side.

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See Bobby Flay make steak with wild mushroom salad, truffle vinaigrette

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