4 beef tenderloin steaks, at least 1" thick, at room temperature
1 tbsp. vegetable oil
1 cup dry red wine
3/4 cup purchased roasted red pepper dip

Preparation Time 5 minutes
Roasting Time 8 minutes

Makes 4 Servings
 

From Linda's Kitchen

1. Preheat oven to 500 degrees. Line a baking sheet with foil. Place a wire rack on top. Place in oven. Grind pepper all over steaks. Heat oil in a wide frying pan set over medium high heat. Add steaks. Cook until browned, about 2 minutes per side. Remove pan from heat. Place steaks on baking sheet rack in oven. Roast 8 minutes for medium rare steaks. Meanwhile, return pan to stove over high heat. Add wine and boil vigorously, stirring often, until reduced to about 1/4 cup, 6 to 7 minutes. Wine will just barely cover bottom of pan. Turn off heat. Stir in dip and any accumulated juices from cooked steaks. Pour sauce over top steaks.