Ingredients
- 7 1/2 microwave safe baking dish
- 6 green onions
- 6 drops pepper sauce (hot)
- 4 beef tenderloin steaks
- 2 green bell peppers
- 3/4 thickness
- 60 ml balsamic vinegar
- 60 ml apple juice
- 60 ml tomato juice
- 60 ml soy sauce
- 14 gr butter
- 16 ml sesame oil (light)
- 8 gr peppercorns
- 5 ml oil
- 4 gr cornstarch
- 1/2 slices julienne (thick)
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. ----