Steak And Peppers

Recipe Ingredients

4		Beef tenderloin steaks - cut
1		-- (about 4 oz each)
1 tablespoon	15ml	Light sesame oil - divided
3 teaspoons	15ml	Peppercorns - coarsely crushed
1 tablespoon	15ml	Butter
2 tablespoons	30ml	Green bell peppers - cut into (medium)
1/4		Julienne strips
1		Red and yellow bell (medium)
		Pepper - cut into 1/4"
1		Julienne strips
6		Green onions - cut 1/2" pieces
1/4 cup	59ml	Soy sauce
1 1/2 teaspoons	7.5ml	Cornstarch
1/4 cup	59ml	Balsamic vinegar
1/4 cup	59ml	Apple juice
1/4 cup	59ml	Tomato juice
6		Hot pepper sauce

Recipe Instructions

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.

Source:
unknown cooking magazine

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