Beef Filets With
Sun-Dried Tomato Tepenade
Filet mignon is the most
intense-tasting cut of beef and usually needs
no garnishing. But because the portions are small,
the topping of sun-dried tomatoes, herbs and garlic
makes the meet seem more of a mouthful. Serve with
whipped potatoes and sautéed zucchini. Makes 4
servings.
1/2 C. sun-dries
tomatoes (not oil-packed)
1/4 C. chopped fresh
basil or Italian flat-leaf parsley
1 lg. clove garlic,
coarsely chopped
1 T.capers, drained
1 tsp. coarse-grain
mustard
2 tsp. anchovy paste
(optional)
1 T. extra-virgin olive
oil
1 tsp. Worcestershire
sauce
1/4 tsp. Tabasco sauce,
or to taste
Salt and freshly ground
black pepper, to taste
4 sm. filet mignon,
about 4 oz. each, trimmed of fat
Place tomatoes in a
small bowl and pour boiling water over to cover. Let
stand until soft, about 5 minutes. Drain well,
reserving liquid, and place in blender. Add basil or
parsley, garlic, capers, mustard, anchovy paste, olive
oil and Worcestershire and Tabasco sauces. Process
until fairly smooth, adding reserved tomato liquid as
needed to make a thick paste. Season with salt and
pepper to taste. Set aside. Fire up the grill or
broiler. Season the fillets on both sides with salt
and pepper to taste. Grill 2 or 3 minutes per side
for medium-rare. Transfer to serving plates and spoon
a little of the tomato mixture on the top. Serve at
once.
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