Entree: United States – Grilled Filet Mignon with Warm Fruit Cocktail Relish and Almond-Hoisin Drizzle

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 15 min

Additional 5 min

Total 35 min

Ingredients

- 2 filet mignon steaks, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) hoisin sauce
- 1/2 cup (120 ml) almond milk
- 3/4 cup (180 ml) fruit cocktail, drained and roughly chopped
- 1 yellow bell pepper

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat grill or grill pan to high. Pat steaks dry and grill 3–4 minutes per side for medium-rare, adjusting for thickness; during the last minute, brush steaks with 1 tbsp (15 ml) hoisin to build a glaze. Remove and rest 5 minutes.
2. Grill the whole yellow bell pepper until skin is blistered and slightly blackened on all sides; remove, peel, core, and slice into rings.
3. In a small saucepan over low heat, combine chopped fruit cocktail and remaining 1 tbsp (15 ml) hoisin; warm gently until the fruit releases juices (2–3 minutes) to make a warm relish.
4. In the same pan, add almond milk and simmer briefly to slightly reduce, stirring to form a smooth drizzle. Slice steaks, top with warm fruit relish, arrange charred pepper rings, and finish with the almond-hoisin drizzle.

1. Preheat grill or grill pan to high. Pat steaks dry and grill 3–4 minutes per side for medium-rare, adjusting for thickness; during the last minute, brush steaks with 1 tbsp hoisin to build a glaze. Remove and rest 5 minutes.
2. Grill the whole yellow bell pepper until skin is blistered and slightly blackened on all sides; remove, peel, core, and slice into rings.
3. In a small saucepan over low heat, combine chopped fruit cocktail and remaining 1 tbsp hoisin; warm gently until the fruit releases juices (2–3 minutes) to make a warm relish.
4. In the same pan, add almond milk and simmer briefly to slightly reduce, stirring to form a smooth drizzle. Slice steaks, top with warm fruit relish, arrange charred pepper rings, and finish with the almond-hoisin drizzle.