Title: Steak and Peppers
Categories: Beef
Yield: 4 Servings
4 | | Beef tenderloin steaks, cut |
| | 1" thick (about 4 oz. each) |
1 | tb | Light sesame oil,divided |
3 | ts | Peppercorns,coarsely crushed |
1 | tb | Butter |
2 | md | Green bell peppers, cut into |
| | 1/4" thick julienne strips |
1 | | Medium red and yellow bell |
| | Pepper, cut into 1/4" |
| | Thick julienne strips |
6 | | Green onions, cut into 1/2" |
| | Pieces |
1/4 | c | Soy sauce |
1 1/2 | ts | Cornstarch |
1/4 | c | Balsamic vinegar |
1/4 | c | Apple juice |
1/4 | c | Tomato juice |
6 | | Drops hot pepper sauce |
Press beef tenderloin steaks with palm of hand,flattening to 3/4"
thickness.Brush both sides of steaks with 1 tsp. oil; press pepper into
both sides.Place remaining oil and butter in 11 3/4 x 7 1/2" microwave safe
baking dish;microwave on high 1 minute or until butter is melted.Add
peppers and green onions, stirring to coat with oil mixture.Microwave on
high 4 minutes or until peppers are crisp tender,stirring
once;reserve.Combine soy sauce and cornstarch in 4 cup microwave safe glass
measure; stir in balsamic vinegar,apple juice,tomato juice and hot pepper
sauce.Microwave on high 2 minutes or until mixture boils;stir. Continue
cooking on high 1 to 2 minutes or until sauce is thickened;stirring
once.Preheat browning dish on high 6 to 8 minutes.Meanwhile,stir cooked
sauce into reserved peppers set aside.Press steaks down firmly on browning
dish.Microwave, uncovered,on high 2 minutes.Turn steaks and continue
cooking on high 1 to 2 minutes longer or until desired doneness.If
necessary,reheat pepper mixture on high 1 to 2 minutes or until hot.Remove
peppers to serving platter with slotted spoon;top with steaks.Serve steaks
and peppers with remaining sauce. Makes 4 servings.