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Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir Photo by: Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir

Sizzling Steak with Roasted Vegetables

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.

Cooking Light JANUARY 1999

  • Yield: 4 servings (serving size: 1 steak, 1 cup vegetables, and 2 tablespoons sauce)

Ingredients

  • Marinade:
  • 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)
  • Roasted vegetables:
  • 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
  • Remaining ingredients:
  • 2 teaspoons coarsely ground black pepper
  • 1/2 teaspoon salt
  • 1 teaspoon vegetable oil
  • 1 teaspoon prepared 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.

Nutritional Information

Amount per serving
  • Calories: 379
  • Calories from fat: 27%
  • Fat: 11.4g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 2.3g
  • Protein: 29g
  • Carbohydrate: 37.4g
  • Fiber: 4.7g
  • Cholesterol: 73mg
  • Iron: 7.1mg
  • Sodium: 620mg
  • Calcium: 49mg
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