Royal Pepper Steak

6 (4 Oz.) Beef Tenderloin Steaks (or other tender steak cut into serving-size pieces)
1 teas. Crushed Watkins Royal Pepper Blend
½ teas. Watkins Garlic Powder Granules
Watkins Cooking Spray
1/3 Cup Chopped Onion
3 Cups Bell Pepper Strips (combination of green, red and yellow)
2 teas. Watkins Beef Soup Base
1 teas. Watkins Garlic Powder Granules
1 teas. Watkins Paprika
1 teas. Crushed Watkins Royal Pepper Blend
1 Cup Water
1 Cup Evaporated Skim Milk

Trim fat from steaks. Combine 1 teaspoon Royal Pepper Blend and ½ teaspoon Garlic Powder Granules; press a small amount of mixture into each side of steaks. Coat a large nonstick skillet with the cooking spray; place over medium heat until hot. Arrange steaks in skillet and cook to desired degree of doneness, turning once. Remove steaks to platter and keep warm. Wipe skillet with paper towel; coat with cooking spray. Add onion and bell pepper to skillet and sauté until crisp-tender. Spoon mixture over steaks and keep warm. Combine remaining ingredients; mix well. Pour into skillet and cook, stirring often, until mixture is reduced to 1 1/3 cups and begins to thicken slightly. Spoon sauce over each steak and serve hot. Makes 6 servings.

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