Fillet of Beef With Smoked Paprika Butter and Shishito Peppers

By Florence Fabricant

Fillet of Beef With Smoked Paprika Butter and Shishito Peppers
Phil Kline for The New York Times
Total Time
30 minutes
Rating
3(53)
Comments
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Ingredients

Yield:4 servings
  • 4tablespoons soft unsalted butter
  • 1teaspoon smoked paprika, preferably hot
  • Salt and black pepper
  • 3tablespoons extra-virgin olive oil
  • 12ounces shishito peppers, stemmed and coarsely chopped
  • 2large shallots, sliced
  • 1tablespoon sliced garlic
  • 24oil-cured olives, pitted and coarsely chopped
  • Leaves from 3 stems fresh rosemary
  • 2pounds fillet of beef in ½-inch slices (8 slices)
  • ½cup dry red wine
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

850 calories; 65 grams fat; 25 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 47 grams protein; 997 milligrams sodium

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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