Peppered Filets with Tomato-Mushroom Salsa |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These fillets are an all-time favorite at our house. And the secret's in the salsa. It's full of fresh veggies and seasoning that bring a true taste of summer even in the winter. âAnn Hillmeyer, Sandia Park, New Mexico Ingredients:
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 |
Directions:
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 meat thermometer should read 145°; medium, 160°; well-done, 170°). 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. Yield: 6 servings.
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