From Cooking Light Jan. 1999

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Name: Sizzling Steak with Roasted Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/3 c. Dry red wine; 1/4 c. Beef broth; 2 T. Balsamic Vinegar; 1 T. Brown sugar; 1/4 t. Black pepper coarsley ground; 3 cloves Garlic minced; 4 Beef tenderloin roast steaks; 1 c. Red bell pepper 1" pieces; 2 t. Vegetable oil; 12 Red potatoes small, quartered; 3 Shallots halved; 1/4 t. Salt; 2 t. Black pepper coarsley ground; 1/2 t. Salt; 1 t. Vegetable oil; 1 t. Horseradish

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INGREDIENTS

1/3 c. Dry red wine
1/4 c. Beef broth
2 T. Balsamic Vinegar
1 T. Brown sugar
1/4 t. Black pepper ; coarsley ground
3 cloves Garlic ; minced
4 Beef tenderloin roast ; steaks
1 c. Red bell pepper ; 1" pieces
2 t. Vegetable oil
12 Red potatoes ; small, quartered
3 Shallots ; halved
1/4 t. Salt
2 t. Black pepper ; coarsley ground
1/2 t. Salt
1 t. Vegetable oil
1 t. Horseradish

Servings

INSTRUCTIONS

Preparation

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 a 13 x 9-inch baking dish. Bake at 400° for 45 minutes or until potatoes are tender, stirring occasionally.

Remove steaks from bag, reserving marinade. Sprinkle 2 teaspoons black pepper and salt over each side of steaks. Heat 1 teaspoon 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 at 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.

NOTES

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Sizzling Steak with Roasted Vegetables

1/3 c. Dry red wine
1/4 c. Beef broth
2 T. Balsamic Vinegar
1 T. Brown sugar
1/4 t. Black pepper coarsley ground
3 cloves Garlic minced
4 Beef tenderloin roast steaks
1 c. Red bell pepper 1" pieces
2 t. Vegetable oil
12 Red potatoes small, quartered
3 Shallots halved
1/4 t. Salt
2 t. Black pepper coarsley ground
1/2 t. Salt
1 t. Vegetable oil
1 t. Horseradish

Preparation
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 a 13 x 9-inch baking dish. Bake at 400° for 45 minutes or until potatoes are tender, stirring occasionally.
Remove steaks from bag, reserving marinade. Sprinkle 2 teaspoons black pepper and salt over each side of steaks. Heat 1 teaspoon 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 at 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.

Add Photo

My version of Sizzling Steak!
cdormer

Made mashed potatoes for the hubby again, as he prefers that to roated potatoes.
cdormer

cdormer

more steak!
cdormer

sizzling-steak-with-roasted-vegetables-0532a25c80376fab408bc134.jpg

cdormer

bigoven

Nutrition

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Serving Size: 1 Serving (766g)
Recipe Makes: 4 Servings

Calories: 856
Calories from Fat: 307 (36%)

Amt Per Serving		% DV

	Total Fat 34.1g	45 %
	Saturated Fat 12.5g	62 %
	Monounsaturated Fat 14.9g
	Polyunsanturated Fat 2.4g
Cholesterol 108.2mg		33 %
Sodium 173.6mg		6 %
Potassium 3013.1mg		79 %
Total Carbohydrate 93.5g		27 %
	Dietary Fiber 9.8g	39 %
	Sugars, other 83.6g
Protein 43.2g		62 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 856

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