Cooking Light September 2015, Page 22
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Beef Tenderloin Steaks with Chipotle Butter and Bell Pepper Sauté
Make sure the cast-iron skillet is hot before adding the steaks so that they get a nicely browned crust on both sides. We like both red and orange peppers, though just one color will work.
Fragrant, earthy cumin stands out in this quick whole-grain side and turns the quinoa a pretty golden color that's accented by cilantro.