I spent some time tinkering in the kitchen last night and made one of my favorite sauces to go along with a nice grilled rib eye steak.  I am a huge fan of roasted red bell peppers and this sauce will go nicely with just about anything – alongside a steak, on pasta, or with fish. 

Here's how I made it and apologies for the lack of precise measurement (I don't cook that way):

• Roast three red bell peppers under the broiler; pour a bit of olive oil on each and rotate until the skin is charred on all sides
• Place roasted red bell peppers in a bowl and cover with plastic wrap (you are doing this to make it easier to remove the skin)
  
• In a sauce pan, pour in some stock (vegetable or chicken) and add minced garlic, chopped fresh basil, a bit of hot chili oil, and a pinch of red pepper flakes along with salt and both black and white pepper.
  
• Bring this to a boil and add a squeeze of dijon mustard, a light squeeze of tomato paste, and some capers (you can also use anchovy paste as either adds depth of flavor)
• Remove the charred skin from red peppers by running water into the bowl while peeling the skin away
• Add the now peeled peppers to the sauce pan
• Add some milk (or cream if you want to make it really rich)
  
• Pour all of this into a food processor and blend away (be careful about blending hot liquid or you'll paint your kitchen red)
• Return to the sauce pan and reduce a bit (you can even strain it if you want it really smooth)
  
• Serve and enjoy
  

This makes plenty and it only gets better as it sits so put what you don't use into the fridge to use again (like I am going to do tonight along with grilled halibut).