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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the sour cream.

 

"I have a greater appreciation for kitchen appliances, having played one." -Anthony Daniels

The refrigerator light goes on...

I love one pot meals (even though this takes two pots – one for the pasta). This is a great way to bring everything together in one pot – the beef, the pasta and the veggies. This dish takes about as long as making Hamburger Helper and is only slightly more expensive but oh, so much better.

Wine Choices

Cooking with the best quality ingredients results in the best quality dish. This is so important with your choice of wine. For white wines choose a chardonnay in recipes that are rich or savory and a dry sauvignon blanc for tart or acidic recipes.

Full bodied reds like cabernet are the choice for a stews or rich sauces. When I am making a dish that requires a little more finesse I might choose a young pinot noir.


 

Steak au Poivre with Penne



Servings = 2 | Serving size =4 ounces steak with 2 ounces pasta and sauce

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes good leftovers.

2 tsp olive oil (divided)
8 ounces top round steak (about 1 inch thick)
1 tsp fresh coarse ground black pepper
8 cups water
4 ounces whole wheat or gluten-free penne
1 large white onion (thinly sliced)
2 Tbsp red wine
1/2 cup no salt added vegetable stock
1/4 tsp salt
1/16 tsp tarragon
1 tsp unsalted butter
2 Tbsp reduced fat sour cream

Steak au Poivre with Penne recipe from Dr. Gourmet
Preheat the oven to 425F.

Place the water in a large stock pot and bring to a boil.

Meanwhile, pat 1/2 of the cracked pepper on each side of the steak.

Place a large skillet over medium-high heat and add 1 teaspoon olive oil.

Place the steak in the skillet with the hot oil.

Cook for 2 minutes, turn the steak over, and place the skillet in the oven for 6 minutes.

Add the pasta to the boiling water and cook according to package directions.

After the 6 minutes mentioned above, remove the steak from the oven and place the steak on a cutting board to rest.

Without wiping out the skillet, place 1 teaspoon olive oil in the skillet used for the steak and place over medium-high heat.

Add the onions and sauté, stirring frequently, for 3-4 minutes or until the onions are lightly browned and softened. Adjust the heat as needed so that the onions do not burn.

Reduce the heat to medium and add the wine, stock, tarragon, and salt to the onions and cook for about two minutes, stirring frequently.

While the sauce is reducing, thinly slice the beef.

Remove the sauce from the heat, add the butter, and stir until the butter is melted. Add the cooked pasta and toss gently.

Add the sour cream and the beef, toss gently until blended, and serve.

Nutrition Facts

Serving size = 4 ounces steak with 2 ounces pasta and sauce

Servings = 2

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Amount Per Serving

Calories 486 Calories from Fat 124
  % Daily Value
Total Fat 15g 23%
    Saturated Fat 5g 19%
    Monounsaturated Fat 6g  
    Trans Fat 0g  
Cholesterol 73mg 24%
Sodium 377mg 16%
Total Carbohydrates 56g 18%
    Dietary Fiber 7g 25%
    Sugars 5g  
Protein 35g  
Vitamin A 2% Vitamin C 13%
Calcium 13% Iron 27%
Vitamin K 6 mcg Potassium 749 mg
Magnesium 125 mg