"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
Pan-Seared Steaks with Roasted Red Pepper Sauce Recipe
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This recipe for Pan-Seared Steaks with Roasted Red Pepper Sauce, by Unknown, is from Love has Many Flavors ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 Teaspoon black pepper 1/2 Teaspoon garlic powder 1/2 Teaspoon salt, divided 16 oz lean, beef tenderloin steaks, 1 inch thick 7 oz jar roasted red peppers in water Olive oil flavored cooking spray
Combine garlic and pepper and 1/4 teaspoon salt. Rub both sides of steaks with pepper mixture. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add steaks; cook 2 to 3 minutes on each side or until done. While steaks cook, place peppers and remaining 1/4 teaspoon salt in container of an electric blender. Cover and process until smooth. Serve steaks with roasted red pepper sauce.
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