Steak Provencal

Nothing provincial about this French-inspired fillet

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From "

California Sizzles

: Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.



INGREDIENTS:
  • 2 red bell peppers, sliced
  • 3 yellow bell peppers sliced (2 seeded, 1 with seeds)
  • 2 green bell peppers, sliced
  • 2 jalapeno peppers, diced
  • 8 mushrooms, sliced
  • 1 Tablespoon diced garlic
  • 3 medium onions, chopped
  • 1/4 cup butter
  • 1/4 cup olive oil
  • 4 tomatoes, peeled, seeded and chopped
  • 1/2 cup white wine
  • 8 ounces tomato puree
  • 1/2 teaspoon bouquet garni
  • 4 steaks, individual fillets or strip steaks

TO PREPARE:

1.  Combine peppers, jalapenos, mushrooms, garlic and onions in a large skillet and saute in butter and oil until almost tender.
2.  Add tomatoes, wine, tomato puree and bouquet garni to vegetables and simmer 10 minutes.
3.  Broil or barbecue steaks.
4.  Pour sauce over steaks and serve.

SERVES:  4

<<Yesterday's Recipe: Tomato Corn Soup

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Copyright 1999 by The Junior League of Pasadena, Inc.  All rights reserved.  Visit The Junior League of Pasadena website (http://www.jrleaguepasadena.org/pasadena/index.jsp) to purchase copies of California Sizzles and other fine cookbooks, or call their cookbook hotline at (626) 796-0162.

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