Roasted red pepper steaks
0
- Prep Time5 min
- Total Time5 min
- Makes4 servings
Ingredients
4 beef tenderloin steaks, at least 1-in. thick, at room temperature
1 tbsp vegetable oil
1 cup dry red wine
3/4 cup store-bought roasted red pepper dip
Instructions
Preheat oven to 500F (250C). Line a baking sheet with foil. Place a wire rack on top. Place in oven. Grind pepper all over steaks. Heat oil in a wide frying pan set over medium-high heat. Add steaks. Cook until browned, about 2 minutes per side. Remove pan from heat. Place steaks on baking sheet rack in oven. Roast 8 minutes for medium-rare steaks. Meanwhile, return pan to stove over high heat. Add wine and boil vigorously, stirring often, until reduced to about 1/4 cup (50 mL), 6 to 7 minutes. Wine will just barely cover bottom of pan. Turn off heat. Stir in dip and any accumulated juices from cooked steaks. Pour sauce overtop steaks.
Nutrition (per serving)
Calories 343, Protein 35.6g, Carbohydrates 3.6g, Fat 17.1g, Fibre 0.5g, Sodium 148mg.
