Mock Filet Mignon with Roasted Green Chile Cream Sauce

This past spring, the American Heart Association granted three cuts of beef their “Heart Check Mark” designation of Extra Lean.  They have less fat and unsaturated fat than a boneless, skinless chicken thigh.  One of these cuts is the “top sirloin filet”.  
I had already tried the top sirloin petite roast and was thrilled with how close it was to a beef tenderloin roast but with way less fat and almost half the cost.  So I was excited to try the filet.  
Mock Filet Mignon with Roasted Green Chile Cream Sauce
servings: 2
Source:  Nibble Me This
  • 2 eight ounce top sirloin filet (substitute real filet mignon if you can’t find sirloin filet)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, coarsely ground
  • 1/2 tsp garlic powder
For the cream sauce
  • 1 ea jalapeno
  • 1 cup heavy cream
  • 1 Tbsp cilantro, finely chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp paprika 
  • 1/4 tsp black pepper
  1. Preheat grill to 450f (medium high heat).
  2. Roast jalapeno over grill until blackened on all sides. Place in a zip top bag or a bowl covered with plastic wrap for 5 minutes.  Split open, scrape out seeds and then scrape off most of the charred skin.  Finely dice the pepper.
  3. In a medium sauce pan, simmer the cream over medium heat until the volume is reduced by half (about 5 minutes once simmering).
  4. Stir in the jalapeno, and remaining ingredients.
  5. Season the steaks with the salt, pepper and garlic.
  6. Grill the steak 4-5 minutes per side, or until they reach an internal temperature of 127-130f for medium rare.  
  7. Rest steaks for 10 minutes.
  8. Ladle 1/4 cup of the roasted green chili cream sauce onto a plate and top with a grilled filet.  Repeat.


  • The taste was excellent but the texture wasn’t as tender as a tenderloin filet (filet mignon).  I was surprised because the roast I had tried was every bit as tender as a beef tenderloin.

Disclaimer:  I received no compensation for this post and paid full price for all products mentioned.