Sizzling Steak with Roasted Vegetables

Sizzling Steak with Roasted Vegetables
Photo by Becky Luigart-Stayner

Ingredients

  • 3 shallots, halved
  • 1 cup (1-inch) pieces red bell pepper
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon brown sugar
  • ¼ teaspoon coarsely ground black pepper
  • 4 (4-ounce) beef tenderloin steaks (1 inch thick)
  • Roasted vegetables:
  • + 13 more ingredients
    • 12 small red potatoes, quartered (about 1 1/2 pounds)
    • 2 teaspoons vegetable oil
    • ½ teaspoon salt
    • 2 teaspoons coarsely ground black pepper
    • 3 garlic cloves, minced
    • 1 teaspoon vegetable oil
    • Remaining ingredients:
    • 1 teaspoon prepared horseradish
    • Marinade:
    • 1/3 cup dry red wine
    • 1 cup (1-inch) pieces yellow bell pepper
    • ¼ teaspoon salt
    • ¼ cup beef broth

To prepare marinade, combine first 6 ingredients in a large zip-top plastic bag. Add steaks to bag, and seal. Marinate in refrigerator for 2 hours, turning occasionally. Preheat oven to 400°. To prepare the roasted vegetables, combine bell peppers, 2 teaspoons oil, potatoes, shallots, and salt in...

View full recipe at My Recipes

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