Steak Au Poivre Recipe - Cooking Index
Steak Au Poivre Recipe - Cooking Index
| 2 tablespoons | 30ml | Crushed peppercorns |
| 2 | Boneless sirloin shell steaks, 1" thk ea | |
| 2 tablespoons | 30ml | Olive oil |
| 1/2 cup | 118ml | Heavy cream |
| 1 tablespoon | 15ml | Unsweetened ketchup |
| 1 tablespoon | 15ml | Cognac |
| 1/2 teaspoon | 2.5ml | Salt |
Spread peppercorns on a work surface and press onto both sides of the steaks in an even layer.
Heat oil in a large, heavy skillet over medium-high heat until very hot. Cook steaks 5 minutes per side for medium-rare. Remove steaks from the skillet and keep warm.
Add cream, ketchup, Cognac, and salt to skillet. Bring to a boil, stirring, loosening any browned bits from bottom of skillet. Lower heat and simmer the sauce for 2 minutes until slightly thickened. Pour sauce over steaks and serve immediately.
This recipe yields 2 servings.
Carbohydrates: 7.5 grams
Net Carbs: 5.5 grams
Fiber: 2 grams
Protein: 62 grams
Fat: 55.5 grams
Calories: 797
Tip: To crush peppercorns, place the peppercorns in a plastic bag and flatten them with a rolling pin or the flat side of a knife.
Description:
"This dish is a classic of French cuisine as well one of the perks of a controlled carbohydrate diet. The combination of peppercorns, Cognac, and cream is simple and sophisticated."
Source:
Atkins Cookbook at http://atkinscenter.com
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