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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is our South Beach Diet version of a favorite recipe. The bell peppers and spices add color, crunch, and bright flavor to this elegant beef entrée, making each bite irresistably delicious. (Phase 1) Ingredients:
1 garlic clove, crushed |
1 1/2 teaspoons black peppercorns, crushed |
4 beef tenderloin steaks, trimmed of all visible fat (4 ounces each) |
olive oil flavored cooking spray |
1/4 onion, chopped |
2/3 cup green bell pepper, cut in strips |
2/3 cup red bell pepper, cut in strips |
2/3 cup yellow bell pepper, cut in strips |
1 garlic clove, minced |
1/2 teaspoon beef bouillon granules |
1/2 teaspoon ground paprika |
1/3 cup water |
1/3 cup fat-free evaporated milk |
Directions:
1. In a small bowl, combine the crushed garlic and 1 teaspoon of the peppercorns. Press a small amount of the mixture onto each side of the steaks.
2. Heat a large nonstick skillet coated with olive oil cooking spray over medium heat. Arrange the steaks in the skillet so that they do not overlap. Cook the steaks, turning frequently, for about 10 minutes, or until a thermometer inserted in the center of a steak registers 160°F for medium. Remove the steaks to a serving platter and keep warm.
3. Clean the skillet, coat with cooking spray, and place over medium heat. Add the onion, bell peppers, and minced garlic and cook, stirring occasionally, for 5 minutes. Spoon the mixture over the steaks.
4. In a small bowl, combine the bouillon granules, paprika, water, milk, and the remaining 1/2 teaspoon peppercorns. Pour into the skillet and cook, stirring often, over medium heat until the mixture is reduced to 1/2 cup.
5. Spoon the sauce over each steak and serve immediately.
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