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.
- Serves: 4 persons
- 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
Step 1Mix 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 2Prepare a large nonstick skillet with olive oil cooking spray and place over medium heat. Arrange steaks in a single layer.
Step 3Cook 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 4Cook 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 5Mix 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 6Continue 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 7Spoon the sauce over the steaks to serve.