A hot skillet allows you to control the degree of doneness more precisely, and the intense heat helps seal in flavor. Zip-top bags simplify the marinating process.
1/3 cup dry red wine
1/4 cup beef broth
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1/4 teaspoon coarsely ground black pepper
3 garlic cloves, minced
4 (4-ounce) beef tenderloin steaks (1 inch thick)
1 cup (1-inch) pieces red bell pepper
1 cup (1-inch) pieces yellow bell pepper
2 teaspoons vegetable oil
12 small red potatoes, quartered (about 1 1/2 pounds)
3 shallots, halved
1/4 teaspoon salt
2 teaspoons coarsely ground black pepper
1/2 teaspoon salt
1 teaspoon vegetable oil
1 teaspoon prepared horseradish
How to Make It
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.