This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in sour cream.
"Cloquet hated reality but realized it was still the only place to get a good steak." -Woody Allen, Comic
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 tons of butter with heavy cream and I think that is really unnecessary. Using the sour cream works well to make a creamy sauce and adds a bit of tartness that balances the umami and saltiness of the sauce. You have to make sure the sauce is not too hot when you add it to the sour cream or the sour cream will curdle.
Servings: 2 | Serving size: 4 ounces steak with sauce
Cooking Time: 30 Minutes
This recipe can easily be multiplied and makes great leftovers as sandwiches.
Serve with Plain Mashed Potatoes or Healthy French Fries or Home Fries - Low Sodium Version, as well as one of the following: Parmesan Squash or Pan Grilled Broccoli or Pan Grilled Asparagus or Yellow Squash and Onions or Sauteed Leeks with Pinenuts
Preheat the oven to 350°F.
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.
Serving size: 4 ounces steak with sauce
|Calories 290||Calories from Fat 162|
|% Daily Value|
|Total Fat 18g||23%|
|Saturated Fat 7g||37%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 1g||<1%|
|Dietary Fiber 0g||0%|
|Vitamin A 5%||Vitamin C 0%|
|Calcium 4%||Iron 10%|
|Vitamin K 4mcg||Potassium 400mg|