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Steak au Poivre with a Curry Twist

Steak au Poivre with a Curry Twist

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
CARMOMOF4

CARMOMOF4

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 33.8 g
  • 68%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  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. Prepare a large nonstick skillet with olive oil cooking spray and place over medium heat. Arrange steaks in a single layer.
  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. 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. 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. 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. Spoon the sauce over the steaks to serve.
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Reviews

Ilikefrenchies
4

Ilikefrenchies

8/4/2012

This is good. I doubled the recipe because I had larger steaks. I did not double the peppercorns though, because I felt it would be too much and I was right. If you really love spicy, keep it the same, if you like it the way I do, cut it in half. The sauce could also use some salt. I like my sauce thicker, so I added a tiny bit of cornstarch. Came out nice. Thanks!

sadie
4

sadie

2/15/2012

Lovely recipe! I cooked this for friends tonight exactly as written and it was devoured! Thanks for sharing this easy and yummy recipe!

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