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

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

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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