Tenderloin steaks are small, nicely marbled steaks that are pretty darn close to being perfectly round. Cooked properly, they can cut like butter and taste like sin on a plate! I made these for Mom and Dad once when I was in high school. Our assignment was to make dinner for our own families and get reviews. My folks loved them! I served it with garlic mashed potatoes and spring green beans. It was clipped out of one of Moms many magazines.
serves 4 at 302 calories per
- 1 red bell pepper, halved and deseeded
- 2 garlic cloves
- 8 dried black olives, pitted
- 1 tbsp EVOO
- 2 tsp capers
- 8 shallots, peeled
- 3 tbsp balsamic vinegar
- 1 tsp light brown sugar
- 4 beef tenderloin steaks, around 5 oz each
- salt and pepper to taste
- Cook the bell pepper under preheated broiler until the skin blackens
- Remove and cover with damp towels or place in plastic bag until cool enough to handle.
- Peel the skin off and chop
- Blend the garlic, olives, 1 tsp of oil and the capers with the chopped red pepper.
- Place shallots and remaining oil in a small saucepan and cook, covered, over low heat for 15 minutes.
- Add the vinegar and sugar and cook, uncovered, stirring frequently for another five minutes.
- Season steaks with salt and pepper and cook, 2 at a time, in heavy skillet for 2 minutes on each side then place of baking sheet.
- Top each steak with some of the red pepper mix.
- Bake in a preheated 400 degree oven for 5 minutes or according to taste.
- Let stand warm and covered for 5 minutes before serving with the balsamic shallots.