Ingredients

• 1 TBS fresh rosemary, chopped
• 1 large clove garlic, minced
• 1 tsp. salt
• 1 tsp. freshly ground pepper
• 1 TBS grated lemon zest
• 4 filet mignon, each about 8 oz., 2”-3” thick
• 1 1/2 TBS olive oil
• 2 shallots, sliced
• 1 roasted red pepper, julienne
• 1 cup chicken stock
• 2 tsp. fresh lemon juice
• 2 TBS unsalted butter, softened

Instructions

In a small bowl, combine the rosemary, garlic, salt, pepper and zest. Rub filets with half tablespoon olive oil, then rub herb mixture onto filets. In a large sauté pan over high heat, heat the remaining 1 tablespoon of olive oil until hot. Add the filets and cook to your liking, about 3 minutes per side for rare. Remove filets from pan, transfer to a warm plate. Add shallots and red pepper to pan; reduce heat to medium and cook for 2 minutes, stirring occasionally. Add chicken stock and lemon juice to the pan and cook until sauce reduces by one third. Stir in butter; cook for another 2 minutes. Spoon sauce over filets and serve.