Grilled Filet Mignon W/ Blackened Tomato & Oregano Sauce-

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Servings: 6 Difficulty: Advanced
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American-style savory and satisfying main that brings home-style flavor to your table
Grilled Filet Mignon W/ Blackened Tomato & Oregano Sauce- recipe image
Grilled Filet Mignon W/ Blackened Tomato & Oregano Sauce- recipe image
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Grilled Filet Mignon W/ Blackened Tomato & Oregano Sauce-

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 340.8

Description

This American main features Tomatoes (about 1 lb, Pasilla chili*, stick) butter, Onion, finely chopped. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. low-salt broth 2 tb Chopped fresh oregano OR 2 ts Dried 1 tb Chopped fresh thyme OR 1 ts Dried 6 7-oz filet mignon steaks -(about 1 inch thick) Char tomatoes over gas flame or under broiler until skin begins to blacken.
  2. Transfer to bowl and cool.
  3. Coarsely chop (do not peel).
  4. Heat heavy small skillet over medium-high heat.
  5. Add pasilla chili; cook until skin darkens, about 1 minute per side.
  6. Transfer to plate and cool.
  7. Seed, stem and cut chili into small pieces.
  8. Melt 2 T butter in heavy large saucepan over medium-high heat.
  9. Add onion and saute until brown, about 12 minutes.
  10. Add garlic and bell pepper and saute until soft, about 4 minutes.
  11. Add vinegar and wine and bring to boil, scraping up any browned bits.
  12. Boil until liquid is reduced by half about 5 minutes.
  13. Add charred tomatoes, chili and stock.
  14. Simmer until sauce thickens and is reduced to 2 2/3 C, about 15 minutes.
  15. Puree sauce in blender until almost smooth.
  16. Add oregano and thyme.
  17. (Can be made 1 day ahead.
  18. Cover and chill) Prepare barbecue (medium-high heat) or preheat broiler.
  19. Season steaks with salt and pepper.
  20. Grill to desired doneness, about 5 minutes per side for rare.
  21. Transfer to plates.
  22. Bring sauce to simmer.
  23. Remove from heat.
  24. Whisk in remaining 2 table- spoons butter.
  25. Season with salt and pepper.
  26. Spoon sauce alongside.
  27. A dark brown dried chili available at Latin American markets.
  28. Bon Appetit/Sept/94 Scanned & edited by Di Pahl &

Nutrition Facts

Servings 6

Amount Per Serving
Calories 340.8kcal
% Daily Value *
Total Fat 19.9g31%
Saturated Fat 9.7g49%
Cholesterol 85.7mg29%
Sodium 160.8mg7%
Total Carbohydrate 16.9g6%
Dietary Fiber 3.1g13%
Sugars 5.8g
Protein 19.8g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: about, american, amp, bell, blackened, blending, boiling, broiling, butter, canned, chicken, chili, chopped, clove, dry, filet, finely, garlic, grilled, grilling
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