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

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