green peppers, thinly sliced
red bell pepper, thinly sliced
yellow bell pepper, thinly sliced
hot pepper sauce (optional)
green onions, chopped (optional)
Press beef tenderloin steaks with palm of hand, flattening to 3/4" thickness.
Brush both sides of steaks with 1 teaspoon oil; press pepper into both sides.
Place remaining oil and butter in 11 3/4 x 7 1/2" microwave safe baking dish; microwave on high 1 minute or until butter is melted.
Add peppers and yellow onions, stirring to coat with oil mixture.
Microwave on high 4 minutes or until peppers and onions are tender, stirring twice; reserve.
Combine soy sauce and cornstarch in 4 cup microwave safe glass measure; stir in balsamic vinegar, 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 and onions, 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. Sprinkle with green oinions.
Serve steaks and peppers with remaining sauce.