Steak Au Poivre (South Beach)
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 garlic cloves, 1 crushed and 1 minced
- 1 1⁄2 teaspoons peppercorns, crushed
- 16 ounces lean beef tenderloin steaks
- 1⁄4 onion, chopped
- 2⁄3 cup green bell pepper, strips
- 2⁄3 cup red bell pepper, strips
- 2⁄3 cup yellow bell pepper, strips
- 1⁄2 teaspoon beef bouillon granules
- 1⁄2 teaspoon paprika
- 1⁄3 cup water
- 1⁄3 cup fat-free evaporated milk
directions
- In a small bowl, combine the crushed garlic and 1 tsp peppercorns. Press as small amount of the mixture onto each side of the steaks.
- Heat a large nonstick skillet coated with olive oil cooking spray over medium heat.
- Arrange the steaks in the skillet so they do not overlap and cook, turning frequently, for 10 minutes, or until center of steak is 160 degrees.
- Remove steaks and keep warm.
- Clean the skillet, coat with cooking spray, and place over medium heat.
- Add the onion, bell peppers, and minced garlic an cook, stirring occasionally, for 5 minutes.
- Spoon the mixture over the steaks.
- In a small bowl, combine the bouillon granules, paprika, water, milk, and remaining 1/2 tsp peppercorns. Pour into skillet and cook, stirring often, over medium heat until the mixture is reduced to 1/2 cup.
- Spoon sauce over steaks and serve immediately.
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