Fillet Longhi

Fillet Longhi
Recipe type: Beef
Serves: 4
  • 4 filet mignon steaks (1/2 to 1 inch thick)
  • 3 Tablespoons extra-virgin olive oil
  • 2 cloves garlic; chopped
  • 1 oil-packed anchovy; rinsed in water and minced
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1/2 Cup salted butter
  • 1/2 Cup chopped basil
  1. 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 1/2-inch steak, 4 to 5 minutes per side for medium-rare 1-inch steak), turning once.
  2. Cut red and yellow bell peppers into 1/4-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.
  3. 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 1/4-inch slices and fan out on 4 plates. Pour butter sauce over steaks. Place red and yellow bell peppers beside steak slices.
  4. This recipe yields 4 servings.
  5. Each serving: 368 calories; 295 mg sodium; 86 mg cholesterol; 35 grams fat; 5 grams carbohydrates; 11 grams protein; 0.11 gram fiber.
NOTES: Recipe from "Longhi's" by Gabrielle Longhi (Ten Speed Press; $29.95)
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