I haven’t posted a beef recipe in quite a while, so I’m happy that the one I’m sharing is absolutely delicious! It’s really simple to make as well! This recipe for Beef Tenderloin Steaks with Chipotle Butter and Bell Pepper Sauce is from the latest Cooking Light and works great as a weeknight dinner. I paired it with the suggested side, Cilantro-Cumin Quinoa, which was also really tasty.
I found the portion of my steaks to be too big, so the below ingredients is a smaller cut than is shown. The beef tenderloin steaks are topped with a simple bell pepper saute and chipotle butter, so a flavorful dinner is ready in no time!
Ingredients:
- 1 tablespoon olive oil, divided
- 1/4 cup sliced onion
- 3 garlic cloves, sliced
- 1 small red bell pepper, sliced
- 1 small orange bell pepper, sliced
- 1/4 cup dry sherry
- 1/2 teaspoon freshly ground black pepper, divided
- 3/8 teaspoon kosher salt, divided
- 2 (4-ounce) beef tenderloin steaks or 1 (8-ounce) sirloin steak
- 1 tablespoon butter, softened
- 1/2 tablespoon finely chopped chipotle chile in adobo sauce
Before beginning, take your butter out of the fridge so it can soften. Heat a large saute pan over medium-high heat. Add 2 teaspoons olive oil and swirl to coat. Slice your onion, garlic, and bell peppers.
Add the onion, garlic, and bell peppers to pan and cook for 5 minutes, stirring occasionally.
Add the sherry and bring to a boil. Cook for 2 minutes or until liquid almost evaporates, scraping pan with a wooden spoon or silicone spatula to loosen browned bits. Stir in 1/4 teaspoon black pepper and 1/8 teaspoon salt.
Heat a cast-iron skillet over medium-high heat. Sprinkle steaks evenly with remaining 1/4 teaspoon black pepper and 1/4 teaspoon salt. Add 1 teaspoon olive oil, swirling to coat.
Add the steaks to the pan. Cook for 3 minutes on each side or until desired degree of doneness (mine were so thick, I needed ~5 minutes per side).
Finely chop your chipotle chile. Combine the butter and chipotle chile in a bowl.
Divide butter mixture over steaks and serve with bell pepper mixture.
Pretty good looking dinner with little effort, don’t you think?
Definitely serve this with the quinoa; the cilantro-cumin flavors work great with the steak. I’d also suggest serving a side salad as well, to get some green on your plate!
Ingredients
- 1 tablespoon olive oil, divided
- 1/4 cup sliced onion
- 3 garlic cloves, sliced
- 1 small red bell pepper, sliced
- 1 small orange bell pepper, sliced
- 1/4 cup dry sherry
- 1/2 teaspoon freshly ground black pepper, divided
- 3/8 teaspoon kosher salt, divided
- 2 (4-ounce) beef tenderloin steaks or 1 (8-ounce) sirloin steak
- 1 tablespoon butter, softened
- 1/2 tablespoon finely chopped chipotle chile in adobo sauce
Instructions
- Before beginning, take your butter out of the fridge so it can soften. Heat a large saute pan over medium-high heat. Add 2 teaspoons olive oil and swirl to coat. Slice your onion, garlic, and bell peppers.
- Add the onion, garlic, and bell peppers to pan and cook for 5 minutes, stirring occasionally.
- Add the sherry and bring to a boil. Cook for 2 minutes or until liquid almost evaporates, scraping pan with a wooden spoon or silicone spatula to loosen browned bits. Stir in 1/4 teaspoon black pepper and 1/8 teaspoon salt.
- Heat a cast-iron skillet over medium-high heat. Sprinkle steaks evenly with remaining 1/4 teaspoon black pepper and 1/4 teaspoon salt. Add 1 teaspoon olive oil, swirling to coat.
- Add the steaks to the pan. Cook for 3 minutes on each side or until desired degree of doneness (mine were so thick, I needed ~5 minutes per side).
- Finely chop your chipotle chile. Combine the butter and chipotle chile in a bowl.
- Divide butter mixture over steaks and serve with bell pepper mixture.
What do you think?