SAUTEED BEEF FILLETS                    Chef Johnny

            WITH ONIONS & PEPPERS

Serves 6

6 fillets                 beef cut ½ inch thick

6 Tbl                     butter

1 ½ cups               thinly sliced onions

¾ cup                   thinly sliced red bell pepper

1 ½ tsp                  salt

½ tsp                     teaspoon ground black pepper

1 tsp                     red wine vinegar

6                           green onions, sliced including green tops

1 Tbl                     fresh parsley, chopped fine

                             Chef Johnny’s Bourbon Molassas Seasoning

Using a trimmed beef loin, cut fillets and pound with a meat mallet lightly to tenderize.  Sprinkle Bourbon Molassas on both sides of meat, spray with garlic flavored vegetable oil and set aside.  Over medium-high heat, use a heavy sauté pan and add 3 Tbl’s butter until slightly melted.  Add onions and bell pepper slices until slightly browned.  Remove and reserve onions and peppers.  Melt remaining butter in the sauté pan and brown the beef on both sides.  Return the onions and peppers and season with salt and pepper.  Cool over low heat for 5 minutes, turning filets once.  Sprinkle with the vinegar, green onions and parsley.  Serve.

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Toledo, OH  419-727-4283