Steak-Through-the-Heart Bites

Name: Steak-Through-the-Heart Bites
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 2 fillets anchovy fillets; 2 fillets anchovy fillets; 907 grams beef tenderloin, cut into eight pieces; 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme; 1 teaspoons coarsely ground pepper; 2 Tbsps olive oil; 2 teaspoons paprika; 4 larges sweet red peppers; 1 teaspoons salt; 1 Tbsp white wine vinegar

You can never have too many main course recipes, so give Steak-Through-the-Heart Bites a try. This recipe serves 8. One serving contains 367 calories, 22g of protein, and 29g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Head to the store and pick up white wine vinegar, beef tenderloin, peppers, and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.

Ingredients you will need

Peppers

Equipment you will use

Tongs

Bowl

Peel off and discard charred skins; remove stems and seeds.

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Seeds

Place peppers in a food processor.

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Peppers

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Food Processor

Add the oil, vinegar, anchovies and thyme. Cover and process until blended.

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Anchovies

Vinegar

Thyme

Cooking Oil

For kabobs, combine the oil, paprika, thyme, salt and pepper; rub over beef. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until meat reaches desired doneness, turning once. Thread beef onto skewers.

Ingredients you will need

Salt And Pepper

Paprika

Thyme

Beef

Meat

Cooking Oil

Dry Seasoning Rub

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Skewers

Grill

Serve with red pepper sauce.

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Hot Sauce

Equipment

Ingredients

Servings:

2fillets

anchovy fillets 2fillets

anchovy fillets 907grams

beef tenderloin, cut into eight pieces 1teaspoon

minced fresh thyme or 1/4 teaspoon dried thyme 1teaspoons

coarsely ground pepper 2Tbsps

olive oil 2teaspoons

paprika 4larges

sweet red peppers 1teaspoons

salt 1Tbsp

white wine vinegar

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Steak can be paired with Pinot Noir, Merlot, and Cabernet Sauvignon. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Clos Pegase Mitsuko's Vineyard Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 28 dollars per bottle.

Clos Pegase Mitsuko's Vineyard Pinot Noir

The 2012 Pinot Noir has deep enticing aromas of red and black cherries and olallieberry accented by dried porcini mushroom, pu-erh tea, sweet spices and wisps of church incense. The wine is silky and seamless in the mouth, balancing fleshiness with perfect acidity and an opulent mouthfeel.