steak au poivre with a curry twist

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• 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.