Steak Au Poivre
Servings
2Serving size
4 ounces steak with sauceThis recipe can easily be multiplied and makes great leftovers as sandwiches.
Serve with French Fries or Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes
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Ingredients
| 2 tsp. Dijon mustard |
| 2 4 ounces Beef top sirloin (2 4-ounce steaks) |
| 1 Tbsp., ground Black pepper |
| 1 tsp. Olive oil |
| 1/4 cup Red wine |
| 1/3 cup No salt added vegetable stock |
| 2 tsp.. Unsalted butter |
| 1/4 tsp. Salt |
| 2 Tbsp. Reduced fat sour cream |
Instructions
Coat the steaks with the Dijon mustard and then pat the ground pepper into the steak until it is well coated.
Place a large skillet over medium-high heat.
Add the olive oil and swirl until the pan is coated, then add the steaks.
Cook the steaks for about 4 minutes on one side.
Adjust the heat to keep the pepper from burning.
Turn the steaks and place the pan in the oven.
Cook for another 6 – 7 minutes for medium rare.
Remove the steaks to a cutting board to rest.
Place the pan over medium heat and add the olive oil.
Increase the heat to high and add the red wine and vegetable stock.
Cook for about 3 minutes until the liquid is reduced to about half.
Add the butter and salt.
Remove the pan from the heat.
After the pan has cooled slightly add the sauce in the pan to the sour cream.
Blend well and serve on top of the steaks.
Serve this recipe with one of these starch side dishes.
French Fries
Place the water in a large sauce pan over high heat. While the water is coming to a boil, peel and cut the potatoes into 1/4 inch by 1/4 inch strips. When the water begins to boil reduce the heat to a simmer and add the baking powder while stirring…
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
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Serve this recipe with one of these vegetable side dishes.
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Parsnip French Fries
Peel the parsnips and cut lengthwise into the shape of thick French fries. Place them in a mixing bowl with cold water and ice cubes. Soak for 30 minutes. Preheat oven to 400°F. After soaking the parsnips, drain them and then pat dry with a paper towel. Place the parsnips…
Sauteed Spinach
Heat oil over high heat in a large non-stick skillet. Add sesame seeds and cook for about two minutes, stirring continuously so that they do not burn. Add the spinach and cook quickly over high heat, tossing frequently. As it begins to wilt, add the sherry, honey and nutmeg. Cook…
Sauteed Spinach with Roasted Garlic
Place the olive oil in a large skillet over medium high heat. Coarsely chop the cloves of garlic and add to the pan. Sauté for about 1 minute. Add the spinach, butter, salt, pepper and nutmeg. Cook for about 3 minutes and serve.
Spinach Garlic Goodenough
Place the garlic in a small bowl and mash with a fork until smooth. Add 1 tsp olive oil, honey, salt, nutmeg, and pepper and mix until smooth. Heat a large pan on medium-high heat. When the pan is hot, add 1 teaspoon olive oil to the pan along with…
Yellow Squash and Onions
Place the olive oil in a large skillet over medium-high heat. Add the onion and cook for about 3 minutes until it begins to soften. Add the yellow squash and cook, tossing frequently, for about 7 – 10 minutes. Cook the squash only until it just begins to soften and…
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
I simply love Steak Au Poivre. It was a standby in my restaurant days and it’s unfortunate that you don’t see it on many menus these days. It is so simple yet so perfect. The key is to cook the steak at a little lower heat so as to not burn the cracked pepper. The result brings a more savory flavor to the pepper and mellows the spiciness.