Beef Tenderloin Steaks with Chipotle Butter and Bell Pepper Saute
A weeknight dinner that can be made in just 20 minutes!
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.1/4 cup sliced onion, 3 garlic cloves, 1 small red bell pepper, 1 small orange bell pepper
- 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.1/4 cup dry sherry
- 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.2 4-ounce beef tenderloin steaks or 1 (8-ounce) sirloin steak
- 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.1/2 tablespoon finely chopped chipotle chile in adobo sauce, 1 tablespoon butter
- Divide butter mixture over steaks and serve with bell pepper mixture.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!