Seared filet mignon with tomato-anchovy sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 6-Oz Filets Of Beef | |
| 1 | teaspoon | Kosher Salt |
| ¼ | teaspoon | Black Pepper -- freshly ground |
| 3 | tablespoons | Olive Oil, Extra-Virgin |
| 3 | tablespoons | Shallots -- minced |
| 1 | teaspoon | Garlic -- minced |
| 2 | tablespoons | Anchovy Fillets -- minced |
| 3 | cups | Tomatoes -- peel, seed, & dice |
| 2 | tablespoons | Italian Red Wine Vinegar |
| 2 | tablespoons | Parsley -- minced |
Directions
1. Season the beef with half the salt and pepper. Heat the olive oil in a 10-inch skillet over medium-high heat. Sear the filets until browned and medium-rare, about 5 mins each side. Remove from the pan and set aside on a warm plate.
2. Add the shallots and garlic to the pan and cook over medium heat until softened, about 1 min. Stir in the minced anchovy with a wooden spoon. Raise the heat to high, add the tomatoes, and cook 4 to 5 mins until somewhat thickened. Add the vinegar and cook an additional 1 to 2 mins. Sprinkle with the parsley and season with the remaining salt and pepper. Spoon the sauce over the filets and serve.
Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1 From: Dan Klepach Date: 08-23-95 (22:44) (159) Fido: Cooking