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Sizzling Steak with Roasted Vegetables Recipe

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This recipe for Sizzling Steak with Roasted Vegetables, by , is from Family "Favorites" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cooking Light Magazine
Added: Saturday, November 10, 2007


1/3c. red wine

1/4c. beef broth

2T. balsamic vinegar

1T. brown sugar

1/4tsp. coarsely gound black pepper

4 (4-ounce) beef tenderloin steaks (1 inch thick)

Roasted vegetables:

1c. (1-inch) pieces red bell pepper

1c. (1-inch) pieces yellow bell pepper

2tsp. vegetable oil

12 small red potatoes, quartered (about 1 1/2lbs.)

3 shallots, halved

1/4tsp. salt

Remaining ingredients:

2tsp. coarsley ground black pepper
1/2tsp. salt

1tsp. vegetable oil

1tsp. prepared horseradish

1. To prepare marinade, combine first 6 ingredients in a large zip lock plastic bag. Add steaks to bag, and seal. Marinade in refrigerator for 2 hours, turning occasionally.

2. Preheat oven to 400.

3. To prepare the roasted vegetables, combine bell peppers, 2tsp. oil, potatoes, shallots, and salt in a 9x13 baking dish. Bake at 400 for 45 minutes or until potatoes are tender, stirring occasionally.

4. Remove steaks from bag, reserving marinade. Sprinkle 2tsp. black pepper and salt over each side of steaks. Heat 1tsp. 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 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.

Number Of Servings:
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Personal Notes:
Personal Notes:
This is a great and easy dish from the magazine Cooking Light.




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