Seared Filet Mignon With Tomato-anchovy Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4: 6-Oz Filets Of Beef,
1 tsp: Garlic, minced
1 tsp: Kosher Salt,
2 tbsp: Anchovy Fillets, minced
1/4 tsp: Black Pepper, freshly
3 cup: Tomatoes, peel, seed, &
-ground,
-dice,
3 tbsp: Olive Oil, Extra-Virgin
2 tbsp: Italian Red Wine Vinegar,
3 tbsp: Shallots, minced
2 tbsp: 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
Source from luhu.jp
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
Source from luhu.jp