Recipe - Steak And Peppers

4 Beef tenderloin steaks, cut
1" thick (about 4 oz. each)
1 tablespoon Light sesame oil,divided
3 teaspoon Peppercorns,coarsely crushed
1 tablespoon Butter
2 md Green bell peppers, cut into
1/4" thick julienne strips
1 Medium red and yellow bell
Pepper, cut into 1/4"
Thick julienne strips
6 Green onions, cut into 1/2"
Pieces
One fourth cup Soy sauce
1 One half teaspoon Cornstarch
One fourth cup Balsamic vinegar
One fourth cup Apple juice
One fourth cup Tomato juice
6 Drops hot pepper sauce

Press beef tenderloin steaks with palm of hand,flattening to 3/4"
thickness.Brush both sides of steaks with 1 tsp. oil; press pepper into
both sides.Place remaining oil and butter in 11 Three fourths x 7 1/2" microwave safe
baking dish;microwave on high 1 minute or until butter is melted.Add
peppers and green onions, stirring to coat with oil mixture.Microwave on
high 4 minutes or until peppers are crisp tender,stirring
once;reserve.Combine soy sauce and cornstarch in 4 cup microwave safe glass
measure; stir in balsamic vinegar,apple juice,tomato juice and hot pepper
sauce.Microwave on high 2 minutes or until mixture boils;stir. Continue
cooking on high 1 to 2 minutes or until sauce is thickened;stirring
once.Preheat browning dish on high 6 to 8 minutes.Meanwhile,stir cooked
sauce into reserved peppers set aside.Press steaks down firmly on browning
dish.Microwave, uncovered,on high 2 minutes.Turn steaks and continue
cooking on high 1 to 2 minutes longer or until desired doneness.If
necessary,reheat pepper mixture on high 1 to 2 minutes or until hot.Remove
peppers to serving platter with slotted spoon;top with steaks.Serve steaks
and peppers with remaining sauce. Makes 4 servings.