Roasted red pepper steaks

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5 min


4 servings

* PLUS Cooking time: 10 minutes, Roasting Time: 8 minutes


  • 4 beef tenderloin steaks , at least 1-in. thick, at room temperature
  • 1 tbsp vegetable oil
  • 1 cup dry red wine
  • 3/4 cup store-bought roasted red pepper dip


  • Preheat oven to 500F (250C). Line a baking sheet with foil. Place a wire rack on top. Place in oven. Grind pepper all over steaks. Heat oil in a wide frying pan set over medium-high heat. Add steaks. Cook until browned, about 2 minutes per side. Remove pan from heat. Place steaks on baking sheet rack in oven. Roast 8 minutes for medium-rare steaks. Meanwhile, return pan to stove over high heat. Add wine and boil vigorously, stirring often, until reduced to about 1/4 cup (50 mL), 6 to 7 minutes. Wine will just barely cover bottom of pan. Turn off heat. Stir in dip and any accumulated juices from cooked steaks. Pour sauce overtop steaks.

Nutrition (per serving)

  • Calories
  • 343,
  • Protein
  • 35.6 g,
  • Carbohydrates
  • 3.6 g,
  • Fat
  • 17.1 g,
  • Fibre
  • 0.5 g,
  • Sodium
  • 148 mg.