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You are here: Home / 10 Ingredient Meals / Beef Tenderloin Steaks with Chipotle Butter and Bell Pepper Sauté

September 2, 2015 By Kaitlin Leave a Comment

Beef Tenderloin Steaks with Chipotle Butter and Bell Pepper Sauté

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 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.

Beef Tenderloin Steaks with Chipotle Butter and Bell Pepper Sauté

 

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!

 

Beef Tenderloin Steaks with Chipotle Butter and Bell Pepper Sauté

 

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.

IMG_2539

 

Add the onion, garlic, and bell peppers to pan and cook for 5 minutes, stirring occasionally.

IMG_2540

 

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.

IMG_2541

 

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).

IMG_2542 IMG_2543

 

Finely chop your chipotle chile. Combine the butter and chipotle chile in a bowl.

IMG_2544

 

Divide butter mixture over steaks and serve with bell pepper mixture.

Beef Tenderloin Steaks with Chipotle Butter and Bell Pepper Sauté

 

Pretty good looking dinner with little effort, don’t you think?

Beef Tenderloin Steaks with Chipotle Butter and Bell Pepper Sauté

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!

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Beef Tenderloin Steaks with Chipotle Butter and Bell Pepper Sauté

Total Time: 20 minutes

Yield: 2 servings

Beef Tenderloin Steaks with Chipotle Butter and Bell Pepper Sauté

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

  1. 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.
  2. Add the onion, garlic, and bell peppers to pan and cook for 5 minutes, stirring occasionally.
  3. 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.
  4. 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.
  5. 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).
  6. Finely chop your chipotle chile. Combine the butter and chipotle chile in a bowl.
  7. Divide butter mixture over steaks and serve with bell pepper mixture.
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Related posts:

Arepas Pabellón Grilled Sirloin Steak with Mango Chile Salad Slow Cooker Beef and Bean Chili Grilled T Bone Steak with Gremolata

Filed Under: 10 Ingredient Meals, Beef, Gluten Free, Main Dish, Nut Free, Weeknight Meal Tagged With: Beef, Bell Pepper, Butter, Chipotle, Dinner, Garlic, Gluten Free, I Can Cook That, Onions, Recipe, Saute, Sherry, Sirloin, Steak, Tenderloin

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