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How to Make Steak au Poivre with a Curry Twist - A Step-by-Step Guide

Are you looking for a unique and flavorful dish to impress your guests at your next dinner party? Look no further than Steak au Poivre with a Curry Twist. This recipe takes the classic French dish of Steak au Poivre, which features a peppercorn-crusted steak served with a creamy pan sauce, and adds a delicious twist by incorporating the warm and aromatic flavors of curry.

The combination of the rich and peppery steak with the exotic and complex flavors of curry creates a dish that is ...

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Ingredients

  • 1 clove garlic, crushed
  • 1 teaspoon crushed black peppercorns
  • 4 (4 ounce) beef tenderloin steaks, trimmed
  • olive oil cooking spray
  • ⅔ cup green bell pepper strips
  • ⅔ cup red bell pepper strips
  • ⅔ cup yellow bell pepper strips
  • ¼ onion, chopped
  • 1 clove garlic, minced
  • ½ teaspoon beef bouillon granules
  • 1 teaspoon red curry powder
  • ½ teaspoon crushed black peppercorns
  • ⅓ cup fat-free evaporated milk
  • ⅓ cup water

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Servings: 4
  • Yield: 4 servings

  • 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

    291 cal.

    • Total Fat: 13g
    • Saturated Fat: 5g
    • Cholesterol: 96mg
    • Sodium: 147mg
    • Total Carbohydrate: 8g
    • Dietary Fiber: 2g
    • Total Sugars: 5g
    • Protein: 34g
    • Vitamin C: 93mg
    • Calcium: 101mg
    • Iron: 3mg
    • Potassium: 625mg

    Categories

    Main recipes
    Beef recipes
    French recipes
    Spicy recipes
    Curry recipes