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Meat and Poultry :
Steak Provençal

from California Sizzles
Easy and Distinctive Recipes for a Vibrant Lifestyle


INGREDIENTS:
2 red bell peppers, sliced
3 yellow bell peppers sliced (2 seeded, 1 with seeds)
2 green bell peppers, sliced
2 jalapeño 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, jalapeños, mushrooms, garlic and onions in a large skillet and sauté 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



Copyright 1992 by The Junior League of Pasadena, Inc. and Art Center College of Design.  All rights reserved.

Visit The Junior League of Pasadena web site to purchase copies of California Sizzles and other fine cookbooks, or call their cookbook hotline at (626) 796-0162.

The Junior League of Pasadena, Inc., is an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  Proceeds from the sale of California Sizzles will support the Junior League's indispensable work within the community for those in need.
 

   

 
 

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