Contre Filet De Boeuf Recipe
Recipe information
Make Contre Filet De Boeuf in just 50m. sauce aux poivrons rôtis, oignons grillés, champignons boutons
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Ingredients
Main Ingredients
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.
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