PEPPERED FILETS WITH TOMATO-MUSHROOM SALSA

Peppered Filets with Tomato-Mushroom Salsa image

These fillets are an all-time favorite at our house. And the secret's in the salsa. It's full of fresh veggies and seasoning that bring a true taste of summer even in the winter. -Ann Hillmeyer, Sandia Park, New Mexico

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

6 plum tomatoes, seeded and chopped
1 cup chopped fresh mushrooms
1/4 cup minced fresh Italian parsley
2 tablespoons finely chopped shallot
2 teaspoons minced garlic, divided
5 teaspoons olive oil, divided
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
6 beef tenderloin steaks (4 ounces each)
2 teaspoons lemon-pepper seasoning
1/3 cup balsamic vinegar
1/4 cup beef broth
4 teaspoons butter
6 lime slices

Steps:

For salsa, in a small bowl, combine the tomatoes, mushrooms, parsley, shallot, 1 teaspoon garlic, 3 teaspoons oil, lime juice, salt and pepper; set aside. , Sprinkle steaks with lemon-pepper. In a large skillet, cook steaks in remaining oil for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. , Combine the vinegar, broth and remaining garlic; add to pan, stirring to loosen browned bits. Cook until liquid is reduced by half, about 2-3 minutes. Stir in butter. , Spoon sauce over steaks. Serve with salsa. Garnish with lime slices.

Nutrition Facts : Calories 251 calories, Fat 13g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 414mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges