Steak au Poivre
Source: South Beach Recipe
Phase 1 Recipe
Delicious and great presentation!
Ingredients
- 4 beef tenderloins (6-8 oz. each)
- 1-2 cloves garlic, minced
- 1 t. crushed black peppercorns
- 2/3 c. green pepper, cut in thin strips
- 2/3 c. red bell pepper, cut in thin strips
- 2/3 c. yellow bell pepper, cut in thin strips
- 1/4 c. red onion, chopped
- 1 clove garlic, minced
- 1 t. beef-flavored bouillon granules
- 1 t. ground paprika
- 2/3 c. water
- 2/3 c. evaporated milk
- 1 t. crushed black peppercorns
Instructions
In a small bowl, combine crushed garlic and 1 teaspoon peppercorns. Press a small amount of the mixture onto each side of each of the steaks. Marinate in zip lock bag for a couple of hours.
Spay a skillet with non-stick cooking spray and add 1-2 tablespoons of olive oil. Sauté the peppers, onion and garlic for about 5 minutes, until tender-crisp.
Transfer peppers to a baking dish, or foil pan, and put in a 350 degree oven to keep warm while making the sauce and grilling the steaks.
Grill steaks to your liking. When done, place steaks on a platter and tent with foil for about 5 minutes after you remove them from the grill.
While steaks are cooking, in a small bowl, combine the bouillon granules, paprika, water, milk and 1 teaspoon peppercorns. Pour into the skillet you used to sauté the peppers. Cook over medium heat, stirring often with a small whisk, until mixture is reduced to 3/4 cup (about 15+ minutes) and is somewhat creamy.
When ready to serve, place 1 tenderloin on a plate, spoon a portion of the peppers mixture on top, then spoon sauce over peppers and steak and serve immediately.
NOTE: You can also grill peppers, onion and garlic at the same time you are grilling the steak. Coat with olive oil and use a grill pan.