Friday, October 27, 2006

Filet Mignon with Peppers and Olives Recipe

Here is the recipe I promised earlier in the week :=) Enjoy and I will try to get the recipes out more often. Be sure to check out our previous post about the launching of our new website!
Filet Mignon with Peppers and Olives

¾ of a 12 oz. jar of roasted red peppers
2 tablespoon olive oil
4 1 1/4 inch thick 4-6 oz. filet mignon beef steaks
3 cloves of garlic, minced
2/3 cup low-fat chicken broth
1/3 cup pitted kalamata (greek) olives
2 teaspoons balsamic vinegar
1 tablespoon fresh oregano, or 1 teaspoon dried
2 tablespoon unsalted butter, (1/4 stick)

Remove peppers from jar and cut into thin strips. Heat oil in heavy large skillet over high heat. Season steaks with salt and pepper. Add steaks to skillet and sauté 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 the same skillet and cook 30 seconds. Be careful not to let garlic brown or it will taste bitter. Add broth, olives and vinegar and boil until liquid is reduced to a glaze, scraping up browned bits, about 8 minutes. Mix in oregano and remove from heat. Add butter and whisk to melt. Season sauce to taste with salt and pepper. Spoon sauce over and around filets and serve.



Anonymous said...

Thanks for sharing this recipe. I'll tell my husband to check it out since he's the cook in the house. I'm hopeless in the kitchen. ha!ha!


Jane said...

I fixed this tonight for supper and it was a hit. My hubby liked it. He did say he didn't really care for the olives, but that's OK, I'll just leave them out next time. Thanks for a wonderful recipe to add to my collection.