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Peppered Filets with Tomato-Mushroom Salsa

Peppered Filets with Tomato-Mushroom Salsa
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
6 ServingsPrep: 30 min. Cook: 15 min.

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
© Taste of Home 2013

2 of 2

Peppered Filets with Tomato-Mushroom Salsa (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013