Steak au Poivre with a Curry Twist

Steak au Poivre with a Curry Twist

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"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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40 m servings 291 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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 th...

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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