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A treasured recipe

November 28, 2000

A treasured recipe



Beef Steaks with Pepper-Onion Relish take 30 minutes to prepare. The relish is inspired by Italian cuisine. Its tangy flavor comes from a combination of sweet peppers, onion, olive oil, red wine vinegar and garlic.

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The recipe is an original from Marie Rizzio, of Traverse City, Mich., and it's included in Better Homes and Gardens "Treasured Recipes" (Meredith Books, $29.95). The subtitle tells us that the cookbook features 200 prize-winning recipes from America's hometown cooks that have appeared in Better Homes and Gardens magazine's long-running monthly contest.

The recipes, collected from across the country, provide ideas for dishes from appetizers through desserts, all passed by the magazine's test kitchen.

- The Associated Press

Beef Steaks with Pepper-Onion Relish

  • 1/4 cup seasoned fine dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon snipped fresh parsley
  • 1/4 teaspoon salt
  • dash ground black pepper
  • 1 beaten egg
  • 1 tablespoon water
  • 3 cloves garlic, minced
  • 6 beef tenderloin steaks, cut 1/2-inch thick, 1 to 1 1/4 pounds
  • 2 tablespoons olive oil or cooking oil
  • 3 red, green and/or yellow sweet peppers, cut into bite-size strips
  • 2 large onions, thinly sliced and separated into rings
  • 1 sprig fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 3 tablespoons red wine vinegar
  • 1 tablespoon butter or margarine
  • snipped fresh rosemary, optional


In a shallow dish, combine bread crumbs, Parmesan cheese, parsley, salt and black pepper. In another dish, stir together egg and water. Rub about half of the garlic over steaks. Dip steaks in egg mixture; coat with crumb mixture. Set aside.

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For relish, in a large skillet heat 1 tablespoon of the oil over medium heat. Add remaining garlic, sweet peppers, onion and rosemary sprig or dried rosemary; cover and cook for 10 to 15 minutes or until tender, stirring occasionally. Remove fresh rosemary, if used. Stir in vinegar. Remove from heat; keep warm.

Meanwhile, in a large skillet, heat butter or margarine and remaining oil over medium-high heat. Add meat; reduce heat to medium. Cook, uncovered, to desired doneness, turning once. (Allow 6 to 8 minutes for rare, or 10 to 12 minutes for medium.) Serve with relish. If desired, sprinkle with snipped rosemary.

Serves 6.

Nutrition information per serving: 273 calories, 15 grams total fat (5 grams saturated fat), 91 milligrams cholesterol, 377 milligrams sodium, 15 grams carbohydrates, 3 grams fiber, 21 grams protein.

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