Red pepper and bleu topped filet


First things first, this is not a recipe for how to cook the best steak. I prefer using a cast iron skillet which gives a truly un-comparable crust to the meat. While steak cooking methods vary and each version has its strong points, there is NO MARINADE like Allegro. For any meat, poultry, or even vegetables allegro marinade is my go-to if I am not making my own. And even then, sometimes it is honestly better. Get this marinade, you won’t regret it.  I generally use variations of this recipe but pour a little more allegro in at the final stage. You can pick this up at almost any grocery store in the pre-made marinade sections or order through online retailers like amazon.


I cannot take credit for this recipe. I have adapted it ever so slightly from a recipe my meat-and-potatoes loving boyfriend fixed on one of the very first times he cooked for me. He rarely cooks anything that does not involve the grill, a smoker, or a phone to order take out. But these peppers, oh my, these peppers won my heart.

While the steaks marinade, julienne a whole red pepper removing the seeds and ribs. Then in a skillet combine the following and bring to a boil

  • 2tbsp butter
  • 1/8 cup soy sauce (I prefer low sodium, but regular would be fine if you don’t add the extra salt)
  • 1/2 tsp each: salt, pepper, ground ginger
  • 1 beef bullion cube
  • 1/4 tsp each: ground red pepper, ground onion, ground garlic
  • 1tbsp brown sugar
  • 1 drizzle honey

Once the mixture begins to boil, turn the heat down to medium low so that the peppers are barely simmering. Let them cook for about 10-12 minutes, stirring occasionally, until they begin to shrivel and get coated with a glossy sauce that coats the back of a spoon when dipped. IMG_2512.JPG

While cooking your steaks, let the peppers sit on the burner at the lowest temperature to just keep them warm. The sauce will thicken and really flavor the peppers the longer it sits. I use 4 oz filets which take roughly 20 minutes to prepare in a cast iron pan. This gives ample time to fix up some sides as both pans will need minimal attention while they cook.


After the steaks are cooked and have rested for several minutes, top with crumbles of bleu cheese. The cheese adds another layer of flavor, a little fat, and a creaminess that is out of this world.


Then come the peppers, the glorious peppers. I could eat these until I got sick. I honestly don’t even need the steak, they are that good; sweet, a little heat, hearty, and deliciously juicy. Think Dr. Seuss’ “Green Eggs and Ham”…. I could eat them in a box, I could eat them with a fox!



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