Beef Tenderloin Steaks With Red Bell Pepper Pesto

1. 1

   For the red bell pepper pesto, quarter pepper; discard seeds and membranes. Roast under broiler, skin-side up, until skin blisters and blackens. Cover pepper pieces with plastic or paper for 5 mins; peel away skin, then chop pepper coarsely. Blend or process pepper, sun-dried tomatoes, ginger and sugar until mixture forms a paste.

2. 2

   Heat an oiled grill pan on high heat or preheat the grill to medium-high. Season steaks. Cook until browned both sides and cooked to desired doneness.

3. 3

   Serve steaks topped with red bell pepper pesto and sprinkled with basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.