Peppered Filets With Tomato-Mushroom Salsa

• 6 plum tomatoes, seeded and chopped
• 1 cup chopped fresh mushrooms
• 1/4 cup minced fresh Italian parsley
• 2 tablespoons finely chopped shallot
• 2 teaspoons minced garlic, divided
• 5 teaspoons olive oil, divided
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 beef tenderloin steaks (4 ounces each)
• 2 teaspoons lemon-pepper seasoning
• 1/3 cup balsamic vinegar
• 1/4 cup beef broth
• 4 teaspoons butter
• 6 lime slices

1. For salsa, in a small bowl, combine the tomatoes, mushrooms, parsley, shallot, 1 teaspoon garlic, 3 teaspoons oil, lime juice, salt and pepper; set aside.
2. Sprinkle steaks with lemon-pepper. In a large skillet, cook steaks in remaining oil for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Remove and keep warm.
3. Combine the vinegar, broth and remaining garlic; add to pan, stirring to loosen browned bits. Cook until liquid is reduced by half, about 2-3 minutes. Stir in butter.
4. Spoon sauce over steaks. Serve with salsa. Garnish with lime slices.

tomatoes, fresh mushrooms, fresh italian parsley, shallot, garlic, olive oil, lime juice, salt, pepper, beef tenderloin, lemonpepper seasoning, balsamic vinegar, beef broth, butter, lime slices

Taken from www.tasteofhome.com/recipes/peppered-filets-with-tomato-mushroom-salsa/ (may not work)