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)
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
2tsp. coarsley ground black pepper
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 400º.
3. To prepare the roasted vegetables, combine bell peppers, 2tsp. oil, potatoes, shallots, and salt in a 9x13 baking dish. Bake at 400º 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.