Beef Tenderloin Steaks with Chipotle Butter and Bell Pepper Sauté

Cook your steaks just like they do at your favorite steakhouse.  Farmer Nick’s and Pastured Perfect have a great selection of steaks just right for cooking in a skillet with farm fresh peppers from Geneva Lakes.  The recipe calls for white wine so buy a bottle from Glunz Family Winery for cooking and a bottle of red for the table.

Ingredients:

beef steaks with peppers.jpg
  • 2 teaspoons olive oil
  • 1/4 cup sliced onion
  • 2 garlic cloves, sliced
  • 1 small red bell pepper, sliced
  • 1 small orange bell pepper, sliced
  • 1/4 cup dry white wine
  • 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
  •  Cooking spray
  • 2 teaspoons butter, softened
  • 1 teaspoon finely chopped chipotle chile in adobo sauce

Instructions:

  1. Heat a large skillet over medium-high heat. Add olive oil, and swirl to coat. Add onion, garlic, and bell peppers to pan; cook 5 minutes, stirring occasionally. Add wine; bring to a boil. Cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Stir in 1/4 teaspoon black pepper and 1/8 teaspoon salt.
  2. Heat a cast-iron skillet over medium-high heat. Sprinkle steaks evenly with remaining 1/4 teaspoon black pepper and 1/4 teaspoon salt. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness
  3. Combine butter and chipotle chile in a bowl. Divide butter mixture over steaks. Serve with bell pepper mixture.

Recipe courtesy of Cooking Light September 2015