Yield: 4 servings
Measure | Ingredient |
---|---|
4 \N | Beef tenderloin steaks, cut |
\N \N | 1\" thick (about 4 oz. each) |
1 tablespoon | Light sesame oil,divided |
3 teaspoons | Peppercorns,coarsely crushed |
1 tablespoon | Butter |
2 mediums | Green bell peppers, cut into |
\N \N | 1/4\" thick julienne strips |
1 \N | Medium red and yellow bell |
\N \N | Pepper, cut into 1/4\" |
\N \N | Thick julienne strips |
6 \N | Green onions, cut into 1/2\" |
\N \N | Pieces |
¼ cup | Soy sauce |
1½ teaspoon | Cornstarch |
¼ cup | Balsamic vinegar |
¼ cup | Apple juice |
¼ cup | Tomato juice |
6 \N | Drops hot pepper sauce |
Press beef tenderloin steaks with palm of hand,flattening to ¾" thickness.Brush both sides of steaks with 1 tsp. oil; press pepper into both sides.Place remaining oil and butter in 11¾ x 7 ½" 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.