Sauteed Filet Mignon with Olives, Capers and Roasted Peppers

Cooking With Rania - "FIVE INGREDIENT MEALS"
KDKA Pittsburgh Today Live 02/25/2009

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Sautéed Filet Mignon with Olives, Capers and Roasted Peppers

1/2 cup Kalamata olives, pitted and chopped
3 tablespoons capers, drained
1/2 cup chopped roasted red and yellow peppers
4 – 6 ounce center cut filets mignons
Fruity olive oil for sautéing the steaks as well as for dressing the olives and capers

In a small bowl, combine the olives, capers and chopped roasted red and yellow peppers. Dress lightly with a good quality olive oil. Season with freshly cracked black pepper.
Pat steaks dry and season with salt and black pepper. Heat oil in a 10 to 12-inch heavy skillet over high heat until hot but not smoking, then brown steaks, about 3 minutes on each side. Reduce heat to moderate and cook steaks just a few more minutes more on each side for medium-rare. Transfer to plates and let stand 5 minutes.
Serve steaks topped with olive mixture. Serve with mashed potatoes and a sauté of yellow and green squash.
Serves: 4

Mashed Potatoes
2 pounds golden potatoes, peeled and cut into quarters
Kosher salt and freshly ground black pepper
1 cup heavy cream
3 tablespoons unsalted butter
2 tablespoons chopped chives

Put the potatoes into a large pot with 1 tablespoon of salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 15 minutes. Drain them well.
Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.
Serves: 4

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