Sizzling Steak With Roasted Vegetables

• Marinade:
• 1/3 cup dry red wine
• 1/4 cup beef broth
• 2 tablespoons balsamic vinegar
• 1 tablespoon brown sugar
• 1/4 teaspoon coarsely ground black pepper
• 3 garlic cloves, minced
• 4 (4-ounce) beef tenderloin steaks (1 inch thick)
• Roasted vegetables:
• 1 cup (1-inch) pieces red bell pepper
• 1 cup (1-inch) pieces yellow bell pepper
• 2 teaspoons vegetable oil
• 12 small red potatoes, quartered (about 1 1/2 pounds)
• 3 shallots, halved
• 1/4 teaspoon salt
• Remaining ingredients:
• 2 teaspoons coarsely ground black pepper
• 1/2 teaspoon salt
• 1 teaspoon vegetable oil
• 1 teaspoon prepared horseradish

1. To prepare marinade, combine first 6 ingredients in a large zip-top plastic bag. Add steaks to bag, and seal. Marinate in refrigerator for 2 hours, turning occasionally.
2. Preheat oven to 400u0b0.
3. To prepare the roasted vegetables, combine bell peppers, 2 teaspoons oil, potatoes, shallots, and salt in a 13 x 9-inch baking dish. Bake at 400u0b0 for 45 minutes or until potatoes are tender, stirring occasionally.
4. Remove steaks from bag, reserving marinade. Sprinkle 2 teaspoons black pepper and salt over each side of steaks. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add steaks, and saute for 3 minutes on each side or until the steaks are at the desired degree of doneness. Remove steaks from pan. Add reserved marinade to skillet, and boil 1 minute, scraping skillet to loosen browned bits. Stir in horseradish. Pour sauce over steaks and vegetables.

marinade, red wine, beef broth, balsamic vinegar, brown sugar, ground black pepper, garlic, beef tenderloin, vegetables, red bell pepper, yellow bell pepper, vegetable oil, red potatoes, shallots, salt, remaining ingredients, ground black pepper, salt, vegetable oil, horseradish

Taken from www.myrecipes.com/recipe/sizzling-steak-with-roasted-vegetables (may not work)