How to Make Beef Tenderloin Steaks with Onion and Red-Pepper Confit

Make beef tenderloin steaks with onion and red-pepper confit when you have those special occasions or anytime. The beef tenderloin is the most tender best part of the cow. Learn how to make beef tenderloin steaks with onion and red-pepper confit with these easy steps. Pretty soon you will be impressing your friends and family with this new signature dish of yours!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 tablespoon of olive oil or vegetable oil
• 2 diced medium onions
• 1 diced large red pepper
• 1 teaspoon of sugar
• 1/2 teaspoon of dried basil
• 1 tablespoon of red wine vinegar
• 1 tablespoon of chopped fresh parsley
• 4 tenderloin steaks (filet mignon) 1 1/2 inches thick each
• sauteed mushrooms (optional)

Filet that Beef Tenderloin!

1. Heat oil in 2 quart sauce pan over medium heat. Add onions and cook until golden and tender. Stir occasionally.

2. Add red pepper, sugar, basil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook until red pepper is crisp. Stir frequently. Stir in vinegar and 2 tablespoons of water, bring to boil over high heat. Reduce heat to low, add parsley, cover and let simmer for 5 minutes.

3. Preheat broiler. Rub steaks with olive oil. Sprinkler steaks liberally with garlic salt and black pepper. Put steaks on rack in broiler pan. Place pan in broiler closest to the heat. Broil steaks for 6 minutes. Turn steaks over and sprinkle with garlic salt and pepper. Put steaks back into broiler for 6 more minutes for medium-rare or until desired.

4. Take Tenderloin steaks out of broiler, let sit for one minute so juices stay in the steaks. Place steaks on cutting board and slice each steak horizontally in half. Lay out four plates and spread out the red-pepper confit evenly, except for 1/4 cup.

5. Place Tenderloin steaks on plates over the confit. Overlap the top and bottom halves of the steaks slightly. Spoon on the rest of the confit over the Tenderloin steaks. Enjoy by itself or with sauteed mushrooms if desired.

Tips & Warnings

• You could wait to add the salt until after you cook the steaks. Just rub with garlic and pepper and then add the salt later, salt may draw the juices out of the steak.
• For medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F
• Add bake potato, salad, and garlic bread if desired

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Resources

• The Beef Tenderloin Website