Pan Seared Filet Mignon with Red Bell Pepper Tomato and Basil Sauce
Ingredients
- Olive oil
- 1 1/4 pounds plum tomatoes, halved lengthwise
- 2 large red bell peppers, halved lengthwise, seeded
- 5 tablespoons butter
- 4 large shallots, minced
- 1 14 1/2-ounce can low-salt chicken broth
- 1/2 cup dry white wine
- 3/4 cup chopped fresh basil
- 1/2 teaspoon dried crushed red pepper
- 8 8-ounce filet mignon steaks (each about 1 inch thick)
- 1/4 cup water
Instructions
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