Serves:

Ingredients:

4 Beef tenderloin steaks, cut
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
1/4" thick julienne strips
1 Medium red and yellow bell
Pepper, cut into 1/4"
Thick julienne strips
6 Green onions, cut into 1/2"
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

Method:

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.