Smoked Pepper Steak (1950s-Style Tomato Pepper Steak)

1.Smoke the beef: Preheat smoker to 225–250°F. Trim fat from Beef and reserve (to make tallow). Season tenderloin steaks lightly with salt and black pepper. Smoke until internal temperature reaches 110–115°F. Remove and rest for 10 minutes.

2.Render the reserved beef fat: Trim excess fat from the striploin steaks and cut the fat into small pieces. Place the fat into the skillet or pan (Dutch oven perhaps) over medium-low heat and cook slowly until the fat melts and small crisp bits remain (about 10–15 minutes). Remove the cracklings and reserve the rendered fat (tallow) for cooking.

3.Cook the mushrooms: Heat 1 tbsp rendered beef fat in a large skillet over medium-high heat. Cook mushrooms until browned, about 5 minutes. Remove and set aside.

4.Cook onions and peppers: Add remaining rendered beef fat to the skillet. Cook onions and bell peppers for 4–6 minutes until softened but still slightly crisp. Add garlic and cook 30 seconds. Remove vegetables and set aside.

5.Cube and sear the beef: Cut smoked steak into 1–1.5 inch cubes. Heat skillet over high heat. Add beef cubes in a single layer and sear 45–75 seconds per side until browned. Do not overcook, so watch the beef temperature. It should not exceed 130. Remove beef.

6.Deglaze with wine: Reduce heat to medium-high. Add red wine to the hot pan and scrape up browned bits. Reduce wine by about half (1–2 minutes).

7.Build the sauce: Add tomato paste and cook 30–60 seconds until slightly darkened. Add beef broth, Worcestershire sauce, fish sauce, sugar, and black pepper. Simmer 3–4 minutes.

8.Finish the dish: Return mushrooms (if using), onions, and peppers to the skillet. Add beef cubes and 1–2 minutes until beef reaches about 130–135°F 130–135°F

9.Serving suggestion: Serve with roasted potatos