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

Name: Pan-Seared Filet Mignon with Red Bell Pepper, Tomato, and Basil Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 5 Tbsps butter; 118 milliliters dry white wine; 2 kilograms filet mignon steaks (each about 1 inch thick); 177 milliliters chopped fresh basil; 411 grams low-salt chicken broth; 8 servings Olive oil; 567 grams plum tomatoes, halved lengthwise; 2 larges red bell peppers, halved lengthwise, seeded; 1 teaspoons dried crushed red pepper; 4 larges shallots, minced; 59 milliliters water

Pan-Seared Filet Mignon with Red Bell Pepper, Tomato, and Basil Sauce is A mixture of plum tomatoes, basil, filet mignon steaks, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat broiler.

Equipment you will use

Broiler

Brush large baking sheet with oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Sheet

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 remaining peppers (do not peel).

Ingredients you will need

Bell Pepper

Tomato

Peppers

Pepper

Melt 1 tablespoon butter in large nonstick skillet over medium heat.

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Butter

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Frying Pan

Add shallots and sauté until tender, about 4 minutes.

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Shallot

Add broth and wine; bring to boil.

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Broth

Wine

Add chopped tomatoes, chopped bell peppers, 1/2 cup basil, and crushed red pepper. Boil mixture gently until reduced to 2 cups, stirring occasionally, about 15 minutes. Cool slightly. Puree mixture in blender until smooth.

Ingredients you will need

Red Pepper Flakes

Bell Pepper

Tomato

Basil

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Blender

Pour into strainer set over bowl, pressing on solids to extract as much liquid as possible; set aside. (Sauce can be made 1 day ahead. Cover and chill.)

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Sauce