Steak au Poivre with a Curry Twist
South Beach-type recipe that switches things up by using red curry instead of paprika. The curry sauce is delicious. Often I will double or triple the sauce recipe to use over rice or with chicken.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1clove garlic, crushed
- 1teaspoon crushed black peppercorns
- 4(4 ounce) beef tenderloin steaks, trimmed
- olive oil cooking spray
- ⅔cup green bell pepper strips
- ⅔cup red bell pepper strips
- ⅔cup yellow bell pepper strips
- ¼onion, chopped
- 1clove garlic, minced
- ½teaspoon beef bouillon granules
- 1teaspoon red curry powder
- ½teaspoon crushed black peppercorns
- ⅓cup fat-free evaporated milk
- ⅓cup water
Instructions
Step 1
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.Step 2
Prepare a large nonstick skillet with olive oil cooking spray and place over medium heat. Arrange steaks in a single layer.Step 3
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.Step 4
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.Step 5
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.Step 6
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.Step 7
Spoon the sauce over the steaks to serve.