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

1. Add garlic and 1 t peppercorn and press into steaks.

2. Heat skillet coated with olive oil over med heat. Arrange steaks in one layer and cook until done.

3. Clean skillet, coat with spray again, and place over med heat. Add onion, peppers, garlic and cook.

4. Spoon this mixture over steaks.

5. 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.

6. Spoon sauce over steak.

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