Filet Mignon With Peppers And Onions
Juicy filet mignon paired with smoky roasted peppers, briny olives, and a flavorful balsamic glaze, perfect for an elegant, flavorful dinner for meat lovers and pepper enthusiasts.
Ingredients
- 2 bell peppers (preferably 1 red and 1 yellow) ⓘ
- 3 large garlic cloves, minced ⓘ
- 2/3 cup canned low-salt chicken broth
- 2 teaspoons balsamic or red wine vinegar ⓘ
- 2 tablespoons unsalted butter ⓘ
- 1 1/2 tablespoons vegetable oil ⓘ
- 2 (8 or 9 oz.) filet mignon steaks (1 1/4 inches thick) ⓘ
- 1/3 cup Kalamata olives, pitted ⓘ
- 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano ⓘ
Instructions
- Roast peppers over gas flame or under broiler until blackened on all sides.
- Place peppers in a paper bag; let cool for 15 minutes. Peel, stem, and seed peppers.
- Cut peppers into thin strips.
- Heat vegetable oil in a heavy large skillet over high heat.
- Season steaks with salt and pepper.
- Add steaks to the skillet; sauté to desired doneness, about 4 minutes per side for rare.
- Transfer steaks to plates and tent with foil to keep warm.
- Add roasted peppers and minced garlic to the same skillet; cook for 30 seconds.
- Add chicken broth, olives, and vinegar; boil until liquid reduces to a glaze, about 8 minutes, scraping up browned bits.
- Mix in fresh oregano or dried oregano; remove from heat.
- Add butter; whisk until melted and sauce is smooth.
- Season the sauce with salt and pepper to taste.
- Spoon sauce over and around the filet mignon steaks and serve.
Tips & Substitutions
For perfect filet mignon, allow the steaks to come to room temperature before cooking. Use a meat thermometer to check doneness: 125°F for rare, 135°F for medium-rare. If you prefer, substitute the Kalamata olives with green olives for a different flavor profile. Fresh oregano can be replaced with thyme for a unique twist. Keep an eye on the garlic to prevent burning during sautéing.
Serving Suggestions
Serve the filet mignon with a side of roasted vegetables or a fresh salad for a balanced meal. Creamy mashed potatoes complement the dish well and absorb the flavorful sauce beautifully. For a lighter option, pair with steamed asparagus or broccoli. This recipe pairs beautifully with Tasty Chicken Pot Pie for a comforting dinner menu.
Storage & Reheating
Leftover filet mignon can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm the steaks in a skillet over low heat, adding a splash of broth to keep them moist. Avoid microwaving, as it can make the meat tough. The sauce can also be refrigerated separately and reheated on the stove.
Nutrition & Diet Analysis (per serving)
Each serving of Filet Mignon With Peppers And Onions contains roughly 816 calories, with 19g protein, 138g carbohydrates, and 34g fat. It is an excellent source of dietary fiber (235% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 878mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What can I use if I don't have balsamic vinegar?
If you don't have balsamic vinegar, red wine vinegar or apple cider vinegar can serve as a suitable substitute. Both options will add a tangy flavor to the sauce while still complementing the richness of the filet mignon.
Can I prepare the peppers ahead of time?
Yes, you can roast and prepare the peppers ahead of time. Store them in an airtight container in the fridge for up to 3 days. This will save time on the day you plan to serve the dish, allowing you to focus on cooking the steaks.
What sides go well with filet mignon?
Filet mignon pairs well with a variety of sides. Consider serving it with garlic mashed potatoes, sautéed green beans, or a classic Caesar salad. For a more indulgent meal, creamy risotto is also a great option to elevate the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).