Source: dLife

Steak with a mix of grilled peppers topped with a homemade garlic sauce.

Servings

1 medium garlic cloves , crushed
1.5 tsp black peppercorns , crushed
1 lb extra lean beef tenderloin , trimmed of all visible fat
0.25 medium onions , chopped
5 oz green bell pepper strips
5 oz red bell pepper rings
5 oz yellow bell pepper strips
1 medium garlic cloves , minced
0.5 tsp low sodium beef bouillon
0.5 tsp ground paprika
0.33 cup cold water
0.33 cup evaporated skim milk

1 Combine in a small bowl 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 10 minutes, or until center of steak registers 160 degrees F. Move 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.