Fillet of Beef With Smoked Paprika Butter and Shishito Peppers

By Florence Fabricant

Published September 24, 2013

  • Phil Kline for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
3(53)
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Ingredients

Yield:4 servings

  • 4 tablespoons soft unsalted butter

  • 1 teaspoon smoked paprika, preferably hot

  • Salt and black pepper

  • 3 tablespoons extra-virgin olive oil

  • 12 ounces shishito peppers, stemmed and coarsely chopped

  • 2 large shallots, sliced

  • 1 tablespoon sliced garlic

  • 24 oil-cured olives, pitted and coarsely chopped

  • Leaves from 3 stems fresh rosemary

  • 2 pounds fillet of beef in ½-inch slices (8 slices)

  • ½ cup dry red wine

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

14 grams carbs; 223 milligrams cholesterol; 850 calories; 29 grams monosaturated fat; 3 grams polyunsaturated fat; 25 grams saturated fat; 65 grams fat; 4 grams fiber; 997 milligrams sodium; 47 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Mash butter with a fork and work in paprika and salt and pepper to taste until butter is uniformly seasoned. Roll in a cylinder and refrigerate.

  2. Step 2

    Heat 2 tablespoons oil in a large skillet. Add peppers, shallots, garlic and olives and sauté on medium-high until peppers are lightly seared. Strew with rosemary, salt and pepper. Remove from pan and set aside.

  3. Step 3

    Just before serving, heat remaining oil in the skillet on medium high. Sear beef, a minute or so on each side, to medium-rare. Remove to a platter, Tent with foil and set aside. Return shishito pepper mixture to pan, reheat, add wine and cook about a minute to reduce a bit. Season to taste.

  4. Step 4

    Transfer beef slices to 4 warm dinner plates. Slice paprika butter and place a piece on each slice of beef. Spoon shishito mixture alongside.

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Ratings

3 out of 5
53 user ratings
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Comments

betsy

I cooked only the shishito peppers, of course

jgee

I never post comments but this was amazing. We used the fillet in the size they came and didn’t slice, used half white and half red wine based on what I had, but otherwise very true to recipe. Delicious. Used the extra seasoned butter on our bread which was surprising and yummy and a side of grilled asparagus with salt and lemon and it was perfect. Cant stop thinking of how yummy

Heather

Not my favorite NY times recipe--I didn't think Mediterranean flavors such as rosemary, olives, and wine worked well with the shishito peppers at all. If you do cook this, and you have a pan that gets super hot like I do, I'd recommend cooking the peppers in olive oil, salt, and pepper for a little while before adding the garlic, shallots, and olives. By the time my peppers were done everything else was burned, adding to the overall unpleasant experience with this recipe!

betsy

I cooked only the shishito peppers, of course

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