Beef Tenderloin Steaks With Red Bell Pepper Pesto
- 4 None beef tenderloin steaks (5 oz each)
- 3 tbsp chopped fresh basil
- None None FOR THE RED BELL PEPPER PESTO
- 1 large red bell pepper
- 1/4 cup sun-dried tomatoes in oil, rinsed
- 2 tsp grated fresh ginger
- 1 tsp sugar
- For the red bell pepper pesto, quarter pepper; discard seeds and membranes. Roast under broiler, skin-side up, until skin blisters and blackens. Cover pepper pieces with plastic or paper for 5 mins; peel away skin, then chop pepper coarsely. Blend or process pepper, sun-dried tomatoes, ginger and sugar until mixture forms a paste.
- Heat an oiled grill pan on high heat or preheat the grill to medium-high. Season steaks. Cook until browned both sides and cooked to desired doneness.
- Serve steaks topped with red bell pepper pesto and sprinkled with basil.
beef tenderloin, fresh basil, red bell pepper, red bell pepper, tomatoes, ginger, sugar
Taken from recipes-plus.com/api/v2.0/recipes/35609 (may not work)