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Ingredients

• 2 (4-ounce) beef tenderloin steaks or 1 (8-ounce) sirloin steak
• 1/2 teaspoon freshly ground black pepper, divided
• 2 teaspoons butter, softened
• 1 teaspoon finely chopped chipotle chile in adobo sauce
• 1/4 cup dry white wine
• 2 garlic cloves, sliced
• 3/8 teaspoon kosher salt, divided
• 2 teaspoons olive oil
• 1/4 cup sliced onion
• 1 small orange bell pepper, sliced
• 1 small red bell pepper, sliced

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Ready In 45 Minutes

Servings: 2

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Cooking Instructions

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Step 1

• Heat a large skillet over medium-high heat.
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Step 2

• Add olive oil, and swirl to coat.
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Step 3

• Add onion, garlic, and bell peppers to pan; cook 5 minutes, stirring occasionally.
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• Length: 5 minutes

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Step 4

• Add wine; bring to a boil. Cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Stir in 1/4 teaspoon black pepper and 1/8 teaspoon salt.
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• Length: 2 minutes

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Step 5

• Heat a cast-iron skillet over medium-high heat.
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Step 6

• Sprinkle steaks evenly with remaining 1/4 teaspoon black pepper and 1/4 teaspoon salt. Coat pan with cooking spray.
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Step 7

• Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness.
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• Length: 3 minutes

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Step 8

• Combine butter and chipotle chile in a bowl. Divide butter mixture over steaks.
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Step 9

• Serve with bell pepper mixture.
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