Categories: not tried, south beach
Ingredients
- 1 clove crushed garlic
- 1.5 t crushed peppercorns
- 4 beef tenderloin steaks, 4 oz each, trimmed of fat
- 1/4 onion, chopped
- 2/3 c green bell pepper strips
- 2/3 c red bell pepper strips
- 1 clove minced garlic
- 1/2 t beef bouillion granules
- 1/2 t ground paprika
- 1/3 c water
- 1/3 c fat free evaporated milk
Directions
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Add garlic and 1 t peppercorn and press into steaks.
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Heat skillet coated with olive oil over med heat. Arrange steaks in one layer and cook until done.
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Clean skillet, coat with spray again, and place over med heat. Add onion, peppers, garlic and cook.
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Spoon this mixture over steaks.
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In a bowl, combine bouillion, paprika, water, milk and remaining peppercorns. Pour into the skillet and cook until it’s reduced to 1/2 cup.
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Spoon sauce over steak.