Ingredients
- 1 TBS fresh rosemary, chopped
- 1 large clove garlic, minced
- 1 tsp. salt
- 1 tsp. freshly ground pepper
- 1 TBS grated lemon zest
- 4 filet mignon, each about 8 oz., 2”-3” thick
- 1 1/2 TBS olive oil
- 2 shallots, sliced
- 1 roasted red pepper, julienne
- 1 cup chicken stock
- 2 tsp. fresh lemon juice
- 2 TBS unsalted butter, softened
Instructions
In a small bowl, combine the rosemary, garlic, salt, pepper and zest. Rub filets with half tablespoon olive oil, then rub herb mixture onto filets. In a large sauté pan over high heat, heat the remaining 1 tablespoon of olive oil until hot. Add the filets and cook to your liking, about 3 minutes per side for rare. Remove filets from pan, transfer to a warm plate. Add shallots and red pepper to pan; reduce heat to medium and cook for 2 minutes, stirring occasionally. Add chicken stock and lemon juice to the pan and cook until sauce reduces by one third. Stir in butter; cook for another 2 minutes. Spoon sauce over filets and serve.