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Title: Steak & Peppers
Yield: 4 Servings

Ingredients

      4    beef tenderloin steaks, cut
      1    1 thick (about 4 oz. each)
      1 tb light sesame oil,divided
      3 ts peppercorns,coarsely crushed
      1 tb butter
      2 md green bell peppers, cut into
      1    1/4 thick julienne strips
      1    medium red and yellow bell
      1    pepper, cut into 1/4
      1    thick julienne strips
      6    green onions, cut into 1/2
      1    pieces
    1/4 c  soy sauce
  1 1/2 ts cornstarch
    1/4 c  balsamic vinegar
    1/4 c  apple juice
    1/4 c  tomato juice
      6    drops hot pepper sauce

Instructions

Press beef tenderloin steaks with palm of hand,flattening to 3/4"
thickness.Brush both sides of steaks with 1 tsp. oil; press pepper
into both sides.Place remaining oil and butter in 11 3/4 x 7 1/2"
microwave safe baking dish;microwave on high 1 minute or until butter
is melted.Add peppers and green onions, stirring to coat with oil
mixture.Microwave on high 4 minutes or until peppers are crisp
tender,stirring once;reserve.Combine soy sauce and cornstarch in 4
cup microwave safe glass measure; stir in balsamic vinegar,apple
juice,tomato juice and hot pepper sauce.Microwave on high 2 minutes
or until mixture boils;stir. Continue cooking on high 1 to 2 minutes
or until sauce is thickened;stirring once.Preheat browning dish on
high 6 to 8 minutes.Meanwhile,stir cooked sauce into reserved peppers
set aside.Press steaks down firmly on browning dish.Microwave,
uncovered,on high 2 minutes.Turn steaks and continue cooking on high
1 to 2 minutes longer or until desired doneness.If necessary,reheat
pepper mixture on high 1 to 2 minutes or until hot.Remove peppers to
serving platter with slotted spoon;top with steaks.Serve steaks and
peppers with remaining sauce. Makes 4 servings.

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