Beef Filets with Sun-Dried Tomato Tapenade

Ingredients

• ½ cup not oil-packed sun-dried tomatoes
• ¼ cup chopped fresh basil or Italian flat-leaf parsley
• 1 clove large garlic, coarsely chopped
• 1 tbsp capers, drained
• 1 tsp coarse-grain mustard
• 2 tsp optional anchovy paste
• 1 tbsp extra-virgin olive oil
• 1 tsp Worcestershire sauce
• ¼ tsp or to taste Tabasco sauce
• salt and freshly ground black pepper, to taste
• 4 about 4 ounces each small filet mignons, trimmed of fat

Method

1. Place the tomatoes in a small bowl and pour boiling water over to cover. Let stand until soft, about 5 minutes. Drain well, reserving the liquid, and place in a blender.
2. Add the 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.
3. Fire up the grill or the broiler. Season the filets on both sides with salt and pepper to taste. Grill 2 to 3 minutes per side for medium-rare. Transfer to serving plates and spoon a little of the tomato mixture on top. Serve at once.

Notes

Serve with whipped potatoes and sauteed zucchini. Serves 4.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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