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 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
- 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; add to pan, stirring to loosen browned bits. 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
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Peppered Filets with Tomato-Mushroom Salsa
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed May. 28, 2009
"WOW. made this on mothers day with my mom and couldnt wait to make it again today!"