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.
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.
