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Ingredients
- 1/3 c. butter -- softened
- 1/4 c. red bell pepper -- finely minced
- 3/4 tsp seasoned salt
- 1/4 tsp grnd red pepper
- 12 ounce beef tenderloin steaks -- 2 steaks, 2 1/2 inches thick
Directions
- Combine first 4 ingredients, stirring well. Shape into 4 (2 inch) rounds on a waxed paper-lined baking sheet; cover and refrigerate1 hour or possibly till hard.
- Place beef tenderloin steaks on a rack in broiler pan.
- Broil 5 1/2 inches from heat (with door partially opened) 6 min. Turn steaks over, and top each with a butter round.
- Broil 6 to 7 additional min or possibly till a meat thermometer registers 145 degrees F. (rare), 160 degrees F. (medium), or possibly to desired degree of doneness.
- Turn steaks over and transfer to a serving platter; top with remaining butter rounds.
- Yield: 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 2 servings | |
| Calories 636 | |
| Calories from Fat 436 | 69% |
| Total Fat 49.09g | 61% |
| Saturated Fat 26.57g | 106% |
| Trans Fat 0.0g | |
| Cholesterol 220mg | 73% |
| Sodium 1183mg | 49% |
| Potassium 607mg | 17% |
| Total Carbs 1.12g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.67g | 0% |
| Protein 46.01g | 74% |
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