4 Open Prairie® Natural* Angus beef tenderloin steaks, 7 ounces each, about 1 1/2 inch thick
Olive oil cooking spray
1 jar (12 oz) roasted red bell pepper, drained and coarsely chopped (1 cup)
1/4 cup natural sliced almonds
1 garlic clove, crushed and peeled
1 tablespoon sherry or red wine vinegar
2 tablespoons extra virgin olive oil
Freshly ground black pepper
Protein: 41 g
Fat: 21 g
Saturated Fat: 5 g
Trans Fat: 1 g
Sodium: 388 mg
Cholesterol: 119 mg
Total Carbohydrates: 4 g
Dietary Fiber: 1 g
Sugars: 3 g
Preheat oven to 425ºF.
Heat a large nonstick ovenproof skillet over medium-high heat. Spray with cooking spray. Add Open Prairie Natural beef tenderloin steaks and cook, turning once, until browned on both sides, about 6 minutes. Transfer skillet with steaks to oven and cook until steaks barely spring back when pressed on top with a finger, about 6 minutes for medium-well. Remove from oven and season with salt and pepper, as desired. Transfer each steak to a plate and let stand for 3 to 5 minutes.
To make romesco: In food processor (or in a blender in batches), pulse bell pepper, almonds, garlic and vinegar until combined. With machine running, gradually pour in olive oil to make a coarse sauce. Season with salt and pepper, as desired.
Serve steaks with romesco.
Serving Suggestions: Serve with oven-roasted potatoes and sautéed green beans with Marcona almonds.
Beverage: Enjoy with a red Rioja wine.