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1
Press beef tenderloin steaks with palm of hand, flattening to 3/4 inch thickness.
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2
Brush both sides of steaks with 1 teaspoon oil; press pepper into both sides.
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3
Place remaining oil and butter in 11 3/4x7 1/2 inch microwave safe baking dish;microwave on high 1 minute or until butter is melted.
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4
Add peppers and green onions, stirring to coat with oil mixture.
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5
Microwave on high 4 minutes or until peppers are crisp tender, stirring once;reserve.
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6
Combine soy sauce and cornstarch in 4 cup microwave safe glass measure; stir in balsamic vinegar, apple juice, tomato juice and hot pepper sauce.
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7
Microwave on high 2 minutes or until mixture boils;stir.
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8
Continue cooking on high 1 to 2 minutes or until sauce is thickened;stirring once.
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9
Preheat browning dish on high 6 to 8 minutes.
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10
Meanwhile, stir cooked sauce into reserved peppers set aside.
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11
Press steaks down firmly on browning dish.
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12
Microwave, uncovered, on high 2 minutes.
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13
Turn steaks and continue cooking on high 1 to 2 minutes longer or until desired doneness.
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14
If necessary, reheat pepper mixture on high 1 to 2 minutes or until hot.
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15
Remove peppers to serving platter with slotted spoon; top with steaks.
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16
Serve steaks and peppers with remaining sauce.
