STEAK AU POIVRE (SOUTH BEACH)

Steak Au Poivre (South Beach) image

Provided by muncheechee

Categories Peppers

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 326.2, Fat 21, SaturatedFat 8.4, Cholesterol 97.5, Sodium 161.5, Carbohydrate 8.7, Fiber 1.7, Sugar 4.5, Protein 25