Peppered Filets with Tomato-Mushroom Salsa

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 thermometer should read 135°; medium, 140°; medium-well, 145°). 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.