Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 | Filet mignon steaks -; (1/2" to 1" thick) |
| 3 tablespoons | Extra-virgin olive oil |
| 2 | Garlic cloves; chopped |
| 1 | Oil-packed anchovy; rinsed in water |
| And minced | |
| 1 | Red bell pepper |
| 1 | Yellow bell pepper |
| ½ cup | Salted butter |
| ½ cup | Chopped basil |
Remove beef from refrigerator at least 30 minutes before cooking. Begin heating grill at least 20 minutes before cooking. Cook steaks on hot grill until done as desired (about 3 to 4 minutes per side for medium-rare ½-inch steak, 4 to 5 minutes per side for medium-rare 1-inch steak), turning once. Cut red and yellow bell peppers into ¼-inch strips. While steaks cook, heat olive oil in skillet and saute garlic 30 seconds. Add anchovy, then red and yellow peppers and saute until peppers are soft. When steaks are done, melt butter in saucepan over medium heat until foamy. Add basil and cook 30 seconds. Remove from heat. Cut steaks diagonally into ¼-inch slices and fan out on 4 plates. Pour butter sauce over steaks.
Place red and yellow bell peppers beside steak slices. Yields 4 servings.
Each serving: 368 calories; 295 mg sodium; 86 mg cholesterol; 35 grams fat; 5 grams carbohydrates; 11 grams protein; ⅑ gram fiber Recipe Source: Los Angeles Times - 11-04-1998 Recipe from "Longhi's" by Gabrielle Longhi (Ten Speed Press; $29.95) Formatted for Mastercook by Lynn Thomas - dcqp82a@...
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