Balsamic Peppered Filets Recipe
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Ingredients: |
Ingredients: 6 beef tenderloin steaks, cut 1" thick (approximately 4 oz each)
2 tsps extra virgin olive oil
4 tsps lemon-pepper seasoning
1/3 cup balsamic vinegar
1/4 cup single-strength beef broth
2 cloves garlic
4 tsps butter
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Directions: |
Directions:Prepare the fresh tomato-mushroom salsa. Heat the olive oil in a large heavy frying pan over medium to medium-high heat. Meanwhile, press lemon-pepper seasoning evenly onto both sides of beef tenderloin steaks. Panfry steaks 8-10 minutes for rare (140º) to medium (160º) or to desired doneness turing once.
Transfer the steaks to a warm serving platter; keep warm. Combine vinegar, beef broth and garlic, add to pan. Cook over medium heat, scraping up brown beef bits. Continue cooking about 2 minutes or until sauce is somewhat reduced and slightly thickened. Add butter; stir until melted. Spoon sauce over steaks. Serve steaks with salsa. |
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Tomato-Mushroom Salsa |
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Ingredients: |
Ingredients: 1/2 cup Italian parsley sprigs
6 large plum tomatoes, seeded
4 oz mushrooms
3 small shallots
1 T each fresh lime juice and extra virgin olive oil
2 cloves garlic, crushed
1/2 tsp salt
1/4 tsp freshly ground black pepper
Belgian endive
Italian parsley sprigs
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Directions: |
Directions:Place parsley in food processor bowl fitted with steel blade; cover and process until parsley is chopped using on/off pulse switch and scraping side of bowl as necessary. Remove to medium bowl. Continue chopping vegetables in food processor in this order: tomatoes, mushrooms and shallots. Remove chopped vegetables to medium bowl. Add lime juice, olive oil, garlic, salt and pepper to vegetables, stirring to combie. Garnish with Belgium endive and Italian parsley.
Makes about 3 cups. |
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