When its chilly outside, all I want to do is curl up on my couch with a blanket and a warm bowl of soup! Today I have for you not just any ole soup, not just a tomato bisque, but Chili Bisque.
Have you heard of such a thing? Probably not, unless maybe you follow me on social media, because there really isn’t such a thing! Until now…Topped with the delicious Filet Mignon from Kansas City Steaks, a three pepper medley and blue cheese!
The bisque is so rich with the flavors of a bowl of chili, that you don’t even miss the traditional chili. My filet is cooked to perfection, it melts right in your mouth. Adding the pepper medley gives it vibrance and a bright flavor addition and then theres blue cheese…I normal would not call myself a lover of this cheese, but it is definitely the perfect combination and addition to this bowl of bisque.
- 5 - Large Tomatoes
- 2 – Red Peppers
- 2 – Red, Orange, Yellow Sweet Peppers
- 6 TBS – Salted Butter – divided
- 2 TBS – Dark Brown Sugar
- 1 – Chili Arbol (optional if you want ALOT of heat)
- 1 – Ancho Chili
- 4 Tsp. – Garlic (minced) – divided
- 1 – Onion (Diced)
- 2 Tsp. – Worcestershire
- 1 Tsp. – Cinnamon
- 2 Tsp. – Ground Mustard
- 2 TBS – Chili Powder
- 2 Tsp. – Pepper
- 1 Tsp – Salt (or to taste)
- 5 Cups – Beef Stock
- 6 oz – Tomato Paste
- 2 Tsp. – Basil
- 2 Tsp. – Thyme
- 16 oz – Kansas City Steaks Super Trimmed Filet Minion
- ½ Cup – Heavy Cream
- 1 Tsp. – Lime Juice
- 1 Tsp – Cilantro
- ¼ Cup – Blue Cheese Crumbles
- Start off by grilling the Tomatoes, Red Peppers & Sweet Peppers until blackened.
- In a large pot sauté 4 TBS Butter & Brown Sugar until foaming.
- Add to pot, Chili Arbol, Ancho Chili, 2 Tsp. minced Garlic, Onion & Worcestershire and simmer for 3minutes.
- Stir in the Cinnamon, Mustard, Chili Powder, Pepper & Salt. Mix well.
- Add to pot the grilled Tomatoes a& Red Peppers. Stir in Beef Stock, Basil, Thyme and Simmer 20 minutes.
- Add contents of pot to a food processor or blender and puree. Pour pureed mixture into a fine mesh colander over pot, and push liquid through so that there’s only the bisque in the pot. Discard remains left in colander.
- Stir heavy cream & tomato paste in with bisque over low heat and let simmer until ready to serve.
- For the Filet: In a Cast Iron add 1 TBS Olive Oil and heat over medium/high until smoking. Salt & Pepper both sides of filet. Cook Filet 3 minutes each side, covering with lid both sides.
- Then add 2 TBS butter and 1 tsp minced garlic to cast iron and keep spooning the melted butter and garlic over tops of filet an additional 1 – 2 min.
- Remove and let steak rest for 5 minutes. Then slice into bite sized strips. (Shown larger for picture)
- Pepper medley: Chop the grilled Sweet Peppers. Stir in the lime juice, 1 Tsp minced garlic and cilantro.
- To Serve: Pour bisque into bowl. Top with Filet, Sweet Pepper Medley & Blue Cheese Crumbles.
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