Sizzling Steak with Roasted Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A hot skillet allows you to control the degree of doneness more precisely, and the intense heat helps seal in flavor. Zip-top bags simplify the marinating process. Ingredients:
1/3 cup dry red wine |
1/4 cup beef broth |
2 tablespoons balsamic vinegar |
1 tablespoon brown sugar |
1/4 teaspoon coarsely ground black pepper |
3 garlic cloves, minced |
4 (4-ounce) beef tenderloin steaks (1 inch thick) |
1 cup red bell pepper |
1 cup yellow bell pepper |
2 teaspoons vegetable oil |
12 small red potatoes, quartered (about 1 1/2 pounds) |
3 shallots, halved |
1/4 teaspoon salt |
remaining ingredients |
2 teaspoons coarsely ground black pepper |
1/2 teaspoon salt |
1 teaspoon vegetable oil |
1 teaspoon prepared horseradish |
Directions:
1. To prepare marinade, combine first 6 ingredients in a large zip-top plastic bag. Add steaks to bag, and seal. Marinate in refrigerator for 2 hours, turning occasionally.
2. Preheat oven to 400°.
3. To prepare the roasted vegetables, combine bell peppers, 2 teaspoons oil, potatoes, shallots, and salt in a 13 x 9-inch baking dish. Bake at 400° for 45 minutes or until potatoes are tender, stirring occasionally.
4. Remove steaks from bag, reserving marinade. Sprinkle 2 teaspoons black pepper and salt over each side of steaks. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add steaks, and saute for 3 minutes on each side or until the steaks are at the desired degree of doneness. Remove steaks from pan. Add reserved marinade to skillet, and boil 1 minute, scraping skillet to loosen browned bits. Stir in horseradish. Pour sauce over steaks and vegetables.
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