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