Beef Tenderloin Steaks With Red Bell Pepper Pesto - cooking recipe

Ingredients

4 None beef tenderloin steaks (5 oz each)
3 tbsp chopped fresh basil
None None FOR THE RED BELL PEPPER PESTO
1 large red bell pepper
1/4 cup sun-dried tomatoes in oil, rinsed
2 tsp grated fresh ginger
1 tsp sugar

Preparation

For the red bell pepper pesto, quarter pepper; discard seeds and membranes. Roast under broiler, skin-side up, until skin blisters and blackens. Cover pepper pieces with plastic or paper for 5 mins; peel away skin, then chop pepper coarsely. Blend or process pepper, sun-dried tomatoes, ginger and sugar until mixture forms a paste.
Heat an oiled grill pan on high heat or preheat the grill to medium-high. Season steaks. Cook until browned both sides and cooked to desired doneness.
Serve steaks topped with red bell pepper pesto and sprinkled with basil.