Pan-Seared Filet Mignon with Red Bell Pepper, Tomato, and Basil Sauce

Ingredients

• ½ cup dry white wine
• Olive oil
• 1 ¼ pounds plum tomatoes
• 2 large red bell peppers
• 5 tablespoons butter
• 4 large shallots
• 1 14 1/2-ounce can low-salt chicken broth
• + 4 more ingredients
• • ¾ cup fresh basil
  • ½ teaspoon dried crushed red pepper
  • 8 8-ounce filet mignon steaks (each about 1 inch thick)
  • ¼ cup water

Preheat broiler. Brush large baking sheet with oil. Place tomatoes and bell peppers, cut side down, on prepared sheet. Broil until tomatoes and peppers begin to char and blister, about 5 minutes. Cool. Peel skins from 1 pepper half, then cut into thin strips; set aside. Chop tomatoes and remainin...

View full recipe at Epicurious