Filet with Roasted Red Pepper Sauce

Hello All and Happy Tuesday!  Well, I have probably already shared this recipe with you but that's ok.  It's one of those that I will probably post every time I make it lol.  Can't help myself.  Sarah-Lee is one of my many favorites and last night I was leaning on her!  Quick, simple and tasty!  I get two thumbs up from the whole family every time I make it!  Enjoy!  See you Thursday.

Filet with Roasted Red Pepper Sauce

You will need:

Oil

Medium bowl 

Blender

Small saucepan

Butcher's twine

For Avocado Butter:

1/2 stick butter, softened

1/2 avocado, diced

1/4 teaspoon hot pepper sauce, Tabasco

1/4 teaspoon salt

1/4 teaspoon ground black pepper, McCormick

For Roasted Red Pepper Sauce:

1/2 cup roasted red bell peppers, Mezzetta (This is just the brand she uses)

1/2 cup Catalina dressing, Kraft

For Filet:

4 bacon-wrapped beef tenderloin steaks

1 packet (0.71-ounce) Montreal Steak Seasoning, McCormick Grill Mates

Set up grill for direct cooking over high heat.  Oil grate when ready to start cooking.

For Avocado Butter, in a medium bowl, mash the butter and diced avocado with a fork until combined.  Stir in hot pepper sauce, salt, and black pepper.  Cover and refrigerate until needed.

For Roasted Red Pepper Sauce, in a blender, combine roasted red peppers and Catalina dressing.  Blend until smooth.  Transfer to small saucepan and heat through over low heat.

Tie steaks with butcher's twine to maintain shape. (I use frozen turkey ones ALOT)  Season with steak seasoning.  Place on hot, oiled grill; cook for 6-8 minutes per side for medium (160°F).  Remove from grill; let stand 5 minutes.

Carefully remove strings.  Top each steak with a spoonful of Avocado Butter.  Serve steaks hot in small pools of Roasted Red Pepper Sauce.