- 1 clove garlic, crushed
- 1 teaspoon crushed black peppercorns
- 4 (4 ounce) beef tenderloin steaks, trimmed
- olive oil cooking spray
- 2/3 cup green bell pepper strips
- 2/3 cup red bell pepper strips
- 2/3 cup yellow bell pepper strips
- 1/4 onion, chopped
- 1 clove garlic, minced
- 1/2 teaspoon beef bouillon granules
- 1 teaspoon red curry powder
- 1/2 teaspoon crushed black peppercorns
- 1/3 cup fat-free evaporated milk
- 1/3 cup water
- Mix 1 clove of crushed garlic and 1 teaspoon of crushed peppercorns together in a small bowl. Press a small amount of the mixture on both sides of the steaks.
- Prepare a large nonstick skillet with olive oil cooking spray and place over medium heat. Arrange steaks in a single layer.
- Cook the steaks until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove the steaks to a serving platter and keep warm.
- Cook and stir the green, red, and yellow bell pepper strips, the onion, and 1 clove of minced garlic in a clean skillet sprayed with olive oil cooking spray over medium heat until onion is translucent, about 5 minutes; transfer vegetables to a bowl.
- Mix the beef bouillon granules, red curry powder, 1/2 teaspoon of crushed peppercorns, evaporated milk, and water into the skillet. Cook and stir over medium heat until the bouillon granules have dissolved.
- Continue to cook the sauce, stirring often, until reduced to 1/2 cup, about 10 minutes; stir in the bell pepper mixture and heat through.
- Spoon the sauce over the steaks to serve.
05/14/2018
recipepes.com
Steak au Poivre with a Curry Twist, recipe
PT15M
PT1H
5
455 calories
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