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.
Ingredients
- 1 clove garlic, crushed
- ½ teaspoon crushed black peppercorns
- 4 (4 ounce) beef tenderloin steaks, trimmed
- olive oil cooking spray
- 2/3 cup green bell pepper strips
- 2/3 cup red bell pepper strips
- 2/3 cup yellow bell pepper strips
- ¼ onion, chopped
- 1 clove garlic, minced
- ½ teaspoon beef bouillon granules
- 1 teaspoon red curry powder
- 1/3 cup fat-free evaporated milk
- 1/3 cup water
Directions
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 291 | |
% Daily Value * | |
Total Fat13g | 17% |
Saturated Fat5g | 25% |
Cholesterol96mg | 32% |
Sodium147mg | 6% |
Total Carbohydrate8g | 3% |
Dietary Fiber2g | 5% |
Total Sugars5g | |
Protein34g | |
Vitamin C93mg | 463% |
Calcium101mg | 8% |
Iron3mg | 15% |
Potassium625mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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