Steak Au Poivre With A Curry Twist

1. 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.

2. 2

   Prepare a large nonstick skillet with olive oil cooking spray and place over medium heat. Arrange steaks in a single layer.

3. 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.

4. 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.

5. 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.

6. 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.

7. 7

   Spoon the sauce over the steaks to serve.

* Per serving · 4 servings · Values may vary.