Sizzling Steak With Roasted Vegetables Recipe

Name: Sizzling Steak With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade:; 1/3 cup dry red wine; 1/4 cup beef broth; 2 tablespoons balsamic vinegar; 1 tablespoon brown sugar; 1/4 teaspoon coarsely ground black pepper; 3 garlic cloves, minced; 4 (4-ounce) beef tenderloin steaks (1 inch thick); Roasted vegetables:; 1 cup (1-inch) pieces red bell pepper; 1 cup (1-inch) pieces yellow bell pepper; 2 teaspoons vegetable oil; 12 small red potatoes, quartered (about 1 1/2 pounds); 3 shallots, halved; 1/4 teaspoon salt; Remaining ingredients:; 2 teaspoons coarsely ground black pepper; 1/2 teaspoon salt; 1 teaspoon vegetable oil; 1 teaspoon prepared horseradish

Servings: persons

Marinade:
1/3 cup dry red wine
1/4 cup beef broth
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1/4 teaspoon coarsely ground black pepper
3 garlic cloves, minced
4 (4-ounce) beef tenderloin steaks (1 inch thick)
Roasted vegetables:
1 cup (1-inch) pieces red bell pepper
1 cup (1-inch) pieces yellow bell pepper
2 teaspoons vegetable oil
12 small red potatoes, quartered (about 1 1/2 pounds)
3 shallots, halved
1/4 teaspoon salt
Remaining ingredients:
2 teaspoons coarsely ground black pepper
1/2 teaspoon salt
1 teaspoon vegetable oil
1 teaspoon prepared horseradish

1
To prepare marinade, combine first 6 ingredients in a large zip-top plastic bag. Add steaks to bag, and seal. Marinate in refrigerator for 2 hours, turning occasionally.
2
Preheat oven to 400u00b0.
3
To prepare the roasted vegetables, combine bell peppers, 2 teaspoons oil, potatoes, shallots, and salt in a 13 x 9-inch baking dish. Bake at 400u00b0 for 45 minutes or until potatoes are tender, stirring occasionally.
4
Remove steaks from bag, reserving marinade. Sprinkle 2 teaspoons black pepper and salt over each side of steaks. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add steaks, and saute for 3 minutes on each side or until the steaks are at the desired degree of doneness. Remove steaks from pan. Add reserved marinade to skillet, and boil 1 minute, scraping skillet to loosen browned bits. Stir in horseradish. Pour sauce over steaks and vegetables.

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Marinade:, 1/3 cup dry red wine, 1/4 cup beef broth, 2 tablespoons balsamic vinegar, and more.

Yes, Sizzling Steak With Roasted Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sizzling Steak With Roasted Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions