Fillet of Beef With Smoked Paprika Butter and Shishito Peppers

• 4 tablespoons soft unsalted butter
• 1 teaspoon smoked paprika, preferably hot
• Salt and black pepper
• 3 tablespoons extra-virgin olive oil
• 12 ounces shishito peppers, stemmed and coarsely chopped
• 2 large shallots, sliced
• 1 tablespoon sliced garlic
• 24 oil-cured olives, pitted and coarsely chopped
• Leaves from 3 stems fresh rosemary
• 2 pounds fillet of beef in 1/2-inch slices (8 slices)
• 1/2 cup dry red wine

1. Mash butter with a fork and work in paprika and salt and pepper to taste until butter is uniformly seasoned.
2. Roll in a cylinder and refrigerate.
3. Heat 2 tablespoons oil in a large skillet.
4. Add peppers, shallots, garlic and olives and saute on medium-high until peppers are lightly seared.
5. Strew with rosemary, salt and pepper.
6. Remove from pan and set aside.
7. Just before serving, heat remaining oil in the skillet on medium high.
8. Sear beef, a minute or so on each side, to medium-rare.
9. Remove to a platter, Tent with foil and set aside.
10. Return shishito pepper mixture to pan, reheat, add wine and cook about a minute to reduce a bit.
11. Season to taste.
12. Transfer beef slices to 4 warm dinner plates.
13. Slice paprika butter and place a piece on each slice of beef.
14. Spoon shishito mixture alongside.

butter, paprika, salt, extravirgin olive oil, peppers, shallots, garlic, oilcured olives, rosemary, fillet of beef, red wine

Taken from cooking.nytimes.com/recipes/1015143 (may not work)