Wednesday, September 19 2012, 02:08 PM MDT
Tenderloin Steak With Roasted Vegetables
As Aired On September 19, 2012
Recipe Courtesy Of Jones Creek Beef
Herbs or seasoning, as desired
Variety of vegetables – peppers, squash, zucchini, green beans
Seasonings – basil, parsley, marjoram, salt and pepper
1.) Heat a heavy non-stick skillet over medium heat for 5 minutes.
2.) Place steak in preheated skillet without overcrowding. Do NOT add water, do not cover. If you are adding herbs, season before cooking. Do not add salt until finished cooking (it takes out the moisture in your meat causing dryness.)
3.) Remove excess drippings as they accumulate.
4.) Fry a 3/4 inch thick steak for 7-9 total minutes. Remove from heat and let sit for a few minutes.
If the steak is 1" thick, cook for 10-13 minutes.
5.) Wash and slice a beautiful variety of veggies. Try peppers, crooked neck squash, zucchini, green beans, etc. Remember the more colors the more inviting.
6.) Preheat oven to 400 degrees. Line a jellyroll pan with foil, and coat the foil with canola or olive oil. Cut your vegetables into small chunks or hearty bite-sized pieces.
7.) Add vegetables in a single layer to the foil-lined pan and spray the top with cooking spray or drizzle with a bit of canola or olive oil (use no more than a teaspoon of oil for every cup of vegetables). If you use oil, toss the veggies about on the pan to coat as much of them with oil as possible.
8.) Sprinkle on any desired seasonings, such as rosemary or basil, parsley, marjoram, salt and pepper or Steak seasoning. While roasting in the oven, prepare and fry steak.
9.) Check veggies after 25 minutes.
(Copyright 2012 Sinclair Broadcasting Group.)