Filet Mignon With Peppers And Onions

• 2 bell peppers (preferably 1 red and 1 yellow)
• 3 large garlic cloves, minced
• 2/3 c. canned low-salt chicken broth
• 2 tsp. balsamic or red wine vinegar
• 2 Tbsp. (1/4 stick) unsalted butter
• 1 1/2 Tbsp. vegetable oil
• 2 (8 or 9 oz.) Filet Mignon steaks (1 1/4 inches thick)
• 1/3 Kalamata olives, pitted
• 1 Tbsp. minced fresh oregano or 1 tsp. dried

1. Roast peppers over gas flame or under broiler until blackened on all sides.
2. Place peppers in paper bag; let cool 15 minutes. Peel, stem and seed peppers.
3. Cut peppers into thin strips.
4. Heat oil in heavy large skillet over high heat.
5. Season steaks with salt and pepper.
6. Add steaks to skillet; saute to desired doneness, about 4 minutes per side for rare.
7. Transfer steaks to plates and tent with foil to keep warm.
8. Add roasted peppers and garlic to same skillet; cook for 30 seconds.
9. Add broth, olives and vinegar; boil until liquid is reduced to glaze, scraping up browned bits, about 8 minutes.
10. Mix in oregano; remove from heat.
11. Add butter; whisk to melt.
12. Season sauce to taste with salt and pepper.
13. Spoon sauce over and around filets and serve.

bell peppers, garlic, chicken broth, balsamic, butter, vegetable oil, filet, olives, fresh oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=468967 (may not work)