Dr. Tim Says....
A couple of years ago I wrote about two related strategies for reducing the number of calories in a dish. The first was to enhance flavor by choosing lower calorie, high-flavor ingredients. The second, and more difficult, strategy was to pay careful attention to those ingredients that have more calories by weight and to use them very carefully.
As it turned out, a recent study had compared the overall daily caloric intake for subjects on four different diets: If It Satisfies, It Satisfies
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.
Traditional recipes call for using heavy cream and you could, if you like, choose to use it instead of the sour cream. It will add a few more calories, but I don't use it day to day because I don’t keep it on hand. The sour cream also adds a bit of tartness that I like in the sauce. You have to make sure the sauce is not too hot when you add it to the sour cream or it will curdle the sauce.
This recipe is safe for Coumadin (warfarin) users, is low in sodium, and is gluten-free. Those who are lactose intolerant and those with GERD / Acid Reflux should avoid it.
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