Pepper Steak Italian Style

• 2 medium green and red peppers
• 1/2 c. chopped onion
• 2 cloves minced garlic
• 1 Tbsp. extra virgin olive oil
• 3/4 to 1 lb. beef tenderloin, sliced 1/2-inch thick
• salt and pepper to taste
• 3/4 c. beef broth
• 1/2 tsp. oregano and basil
• 2 medium tomatoes, chopped (1 c.)

1. Cut peppers into thin strips.
2. In large skillet, cook peppers, onion and garlic in hot oil for about 4 minutes.
3. Remove; keep warm.
4. Place meat in same skillet (add more oil if necessary). Add salt and pepper.
5. Cook over medium-high heat.
6. Transfer to a platter; keep warm.
7. Carefully add the beef broth, oregano and basil to skillet.
8. Bring to boiling.
9. Boil gently, uncovered, over medium heat for 3 minutes, or until broth is reduced to 1/3 cup.
10. Stir in the pepper and tomato mixture.
11. Add the meat.
12. Spoon onto platter.
13. Serves 4.

red peppers, onion, garlic, extra virgin olive oil, beef tenderloin, salt, beef broth, oregano, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=944667 (may not work)