Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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