- 4
- 20 mins
- 75 mins
Ingredients
- Marinade:
- 1/3 c. white grape juice or apple juice
- 1/4 c. beef broth
- 2 TBSP balsamic vinegar
- 1 TBSP brown sugar
- 1/4 tsp. coarsely ground black pepper
- 3 garlic cloves, minced
- 4 (4 oz.) beef tenderloin steaks (1 inch thick)
- Roasted Vegetables:
- 1 c. (1 inch) pieces red bell pepper
- 1 c. (1 inch) pieces yellow bell pepper
- 2 tsp. vegetable oil
- 12 small red potatoes, quartered (about 1 1/2 lbs.)
- 3 shallots, halved
- 1/4 tsp. salt
- Remaining Ingredients:
- 2 tsp. coarsely ground black pepper
- 1/2 tsp. salt
- 1 tsp. vegetable oil
Preparation
Step 1
To prepare the marinade, combine the first 6 ingredients in a large zip-top bag. Add steaks to the bag and seal. Marinate in the refrigerator for 2 hours, turning occasionally. Preheat oven to 400º. To prepare roasted vegetables, combine bell peppers, 2 tablespoons of oil, potatoes, shallots, and ¼ teaspoon salt in a 9 x 13 inch baking dish. Bake for 45 minutes or until potatoes are tender, stirring occasionally. Remove steaks from bag, reserving marinade. Sprinkle 2 teaspoons black pepper and ½ teaspoon salt evenly over both sides of steaks. Heat 1 teaspoon of oil in a large nonstick skillet over medium high heat. Add steaks and sauté 3 minutes on each side or until desired degree of doneness. Remove steaks from pan. Add reserved marinade to skillet, and boil 1 minute, scraping skillet to loosen browned bits. Pour sauce over steaks and vegetables.