FILLET OF BEEF WITH RED PEPPER BUTTER
1/3 cup butter -- softened
1/4 cup red bell pepper -- finely chopped
3/4 teaspoon seasoned salt
1/4 teaspoon ground red pepper
12 ounces beef tenderloin steaks -- 2 steaks, 2-1/2 inches thick
Combine first 4 ingredients, stirring well. Shape into 4 (2-inch) rounds on
a waxed paper-lined baking sheet; cover and chill 1 hour or until firm.
Place beef tenderloin steaks on a rack in broiler pan.
Broil 5-1/2 inches from heat (with door partially opened) 6 minutes. Turn
steaks over, and top each with a butter round.
Broil 6 to 7 additional minutes or until a meat thermometer registers 145
degrees F. (rare), 160 degrees F. (medium), or to desired degree of
doneness. Turn steaks over and transfer to a serving platter; top with
remaining butter rounds.
Yield: 2 servings.
Per Serving: 754 Calories; 69g Fat (83.1% calories from fat); 30g Protein;
1g Carbohydrate; trace Dietary Fiber; 202mg Cholesterol; 906mg Sodium.
Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 11 1/2 Fat; 0 Other
Carbohydrates.