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.
Provided by CARMOMOF4
Categories Meat and Poultry Recipes Beef Steaks
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 291 calories, Carbohydrate 8.2 g, Cholesterol 96 mg, Fat 13 g, Fiber 1.5 g, Protein 33.8 g, SaturatedFat 5 g, Sodium 146.8 mg, Sugar 4.8 g
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