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

Pan-Seared Filet Mignon with Red Bell Pepper, Tomato, and Basil Sauce
Photo by Mark Thomas

Ingredients

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

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

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