Ingredients:
4 medium Beef tenderloin steaks, cut 1 inch thick (about 4 oz. each) |
1 Tablespoon Light sesame oil,divided |
3 Teaspoon Peppercorns,coarsely crushed |
1 Tablespoon Butter |
2 medium Green bell peppers, cut into 1/4 inch thick julienne strips |
1 Medium red and yellow bell Pepper, cut into 1/4 inch Thick julienne strips |
6 medium Green onions, cut into 1/2 inch Pieces |
1/4 cup Soy sauce |
1 1/2 teaspoon Cornstarch |
1/4 cup Balsamic vinegar |
1/4 cup apple juice |
1/4 cup Tomato juice |
6 Drops hot pepper sauce |
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Preparation / Directions:
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.
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