Peppered Filets with Tomato-Mushroom Salsa Recipe

Peppered Filets with Tomato-Mushroom Salsa Recipe photo by Taste of Home

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These fillets are an all-time favorite at our house. And the secret's in the salsa. It's full of fresh veggies and seasoning that bring a true taste of summer even in the winter. —Ann Hillmeyer, Sandia Park, New Mexico

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Peppered Filets with Tomato-Mushroom Salsa Recipe

Prep: 30 min. Cook: 15 min.

Yield: 6 Servings

30 15 45

Ingredients

6 plum tomatoes, seeded and chopped
1 cup chopped fresh mushrooms
1/4 cup minced fresh Italian parsley
2 tablespoons finely chopped shallot
2 teaspoons minced garlic, divided
5 teaspoons olive oil, divided
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
6 beef tenderloin steaks (4 ounces each)
2 teaspoons lemon-pepper seasoning
1/3 cup balsamic vinegar
1/4 cup beef broth
4 teaspoons butter
6 lime slices

Directions

For salsa, in a small bowl, combine the tomatoes, mushrooms, parsley, shallot, 1 teaspoon garlic, 3 teaspoons oil, lime juice, salt and pepper; set aside.
Sprinkle steaks with lemon-pepper. In a large skillet, cook steaks in remaining oil for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
Combine the vinegar, broth and remaining garlic; stir into skillet. Bring to a boil; cook until liquid is reduced by half, about 2-3 minutes. Stir in butter.
Spoon sauce over steaks. Serve with salsa. Garnish with lime slices. Yield: 6 servings.

Originally published as Peppered Filets with Tomato-Mushroom Salsa in Country Woman February/March 2009, p19