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Beef Tenderloins In Roast Bell Pepper Arugula Sauce

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Ingredients
  Yellow bell pepper 1
  Red bell pepper 1
  Green bell pepper 1
  Tenderloin fillet 1020 Gram (Six 170 Gram Pieces)
  Black pepper 3 Milliliter
  Oregano leaves 3 Milliliter
  Thyme leaves 3 Milliliter
  Basil leaves 3 Milliliter
  Cayenne pepper 3 Milliliter
  Onion powder 3 Milliliter
  Garlic powder 3 Milliliter
  Paprika 5 Milliliter
  Salt 5 Milliliter
  Chili powder 5 Milliliter
  Butter 45 Milliliter
  Thinly sliced mushrooms 375 Milliliter
  Garlic clove 1 , minced
  Demi glace 375 Milliliter
  Whipping cream 180 Milliliter
  Tomato paste 45 Milliliter
  Chopped arugula 2 Bunch (200 gm)
  Cracked black pepper 3 Milliliter
Directions

Place the peppers on a baking sheet and roast in a preheated 400°F (200°C) oven until the skins blister.
Remove from oven, place in a paper bag and allow to steam for 20 minutes.
Remove from bag and peel away the skin.
Cut into quarters, remove seeds and slice the quarters into julienne strips.
Trim the tenderloin of any fat.
Combine the season blends and rub into the beef.
Broil the beef to desired doneness.
While steaks broil, heat the butter in a small sauce pan and saute the mushrooms with the garlic.
Add the demi-glace, reduce the heat and simmer for 15 minutes.
Fold in the cream and tomato paste; simmer for 5 minutes.
Add the arugula, pepper and bell peppers; continue to simmer for 10 minutes.
Plate the steaks and smother with sauce.
Serve.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
6

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