Contre Filet De Boeuf Recipe
sauce aux poivrons rôtis, oignons grillés, champignons boutons
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Roasting Peppers
Preheat the oven to 400°F (200°C). Cut the red bell peppers in half, remove the seeds, and place them cut side down on a baking sheet. Roast for 20-25 minutes until the skin is blistered. Remove from the oven and let cool. Once cooled, peel off the skin and chop the peppers.
- 2
Sautéing Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add sliced yellow onion and button mushrooms. Sauté until the onions are translucent and the mushrooms are golden brown, about 5-7 minutes. Season with salt and black pepper. Set aside.
- 3
Preparing the Sauce
In a blender, combine the roasted red peppers, garlic cloves, and 1 tablespoon of olive oil. Blend until smooth. Season with salt and pepper to taste. If the sauce is too thick, add a little water to reach the desired consistency.
Cooking the Beef
- 4
Grilling the Steak
Season the contre filet de boeuf with salt and black pepper on both sides. In the same skillet used for the vegetables, heat the remaining 1 tablespoon of olive oil over high heat. Sear the steaks for about 3-4 minutes on each side for medium-rare, or until your desired doneness is reached. Let the steak rest for a few minutes before slicing.