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BEEF STEAKS WITH PEPPER ONION RELISH
MyCookbook Recipe Database
MyCookbook Member: ELYSE
Recipe Category: Beef
Recipe Preparation Level: moderate
1/4 C SEASONED FINE DRY BREAD CRUMBS
1/4 C GRATED PARMESAN CHEESE
1 T SNIPPED FRESH PARSLEY
1/4 TSP SALT
DASH GROUND BLACK PEPPER
1 BEATEN EGG
1 T WATER
3 CLOVES GARLIC, MINCED
6 BEEF TENDERLOIN STEAKS, CUT 1/2 IN THICK (1 TO 1 1/4 #)
2 T OLIVE ORIL OR COOKING OIL
3 RED, GREEN, &/OR YELLOW SWEET PEPPERS, CUT INTO BITE SIZE STRIPS
2 LARGE ONIONS, THINLY SLICED & SEPERATED INTO RINGS (3 CUPS)
1 SPRIG FRESH ROSEMARY OR 1/2 TSP DRIED CRUSHED
3 T RED WINE VINEGAR
SNIPPED FRESH ROSEMARY
IN A SHALLOW DISH COMBINE BREAD CRUMBS, PARMESAN CHEESE, PARSLEY, SALT & BLACK PEPPER. IN ANOTHER DISH STIR TOGETHER EGG & WATER. RUB 1/2 OF GARLIC OVER STEAKS. DIP STEAKS IN EGGMIXTURE; COAT WITH CRUMB MIXTURE. SET ASIDE. FOR THE RELISH, IN A LARGE SKILLET HEAT 1 T OIL OVER MED HEAT. ADD THE REST OF GARLIC, PEPPERS ONION & ROSEMARY, COVER & COOK FOR 10-15 MINS OR UNTIL TENDER, STIRRING OCCASIONALLY. REMOVE FRESH ROSEMARY IF USED. STIR IN VINEGAR. REMOVE FROM HEAT; KEEP WARM. IN A LARGE SKILLET HEAT BUTTER & REMAINING OIL OVER MED-HI HEAT. ADD MEAT; REDUCE HEAT TO MED. COOK, UNCOVERED, TO DESIRED DONENESS, TURNING ONCE (10-12 MIN FOR MED (160 DEGREES). SERVE WITH RELISH.
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