Yorkshire Pudding with Roast Beef

INGREDIENTS:

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