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 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.
Trimming beef, lamb and pork of fat reduces calories simply by lowering the amount of fat. From a health standpoint this is key because there is clear proof that consuming fewer calories in the form of saturated fat lowers the risk of heart attack and stroke.
There is not much cholesterol in the fat, though. It is found in the meat itself, so the amount of cholesterol is fairly similar in most cuts of meat. Each ounce of red meat has about 25 mg of cholesterol.
Servings = 2 | Serving size =4 ounces steak with sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe makes great leftovers as sandwiches.
|2 tsp||Dijon mustard|
|2 4 ounce||sirloin steaks|
|1 Tbsp||fresh ground black pepper|
|spray olive oil|
|1 tsp||olive oil|
|1/4 cup||red wine|
|1/3 cup||low sodium chicken or vegetable broth|
|2 tsp||unsalted butter|
|2 Tbsp||reduced fat sour cream|
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. Spray the pan with olive oil and then add the steaks.
Cook the steaks for about 4 minutes on one side. Adjust the heat, if needed, 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 the chicken broth. 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. (Note: do not add the sour cream to the sauce, but put the sauce in the dish containing the sour cream.) Blend well and serve on top of the steaks.
Serving size = 4 ounces steak with sauce
Servings = 2
Amount Per Serving
|Calories 264||Calories from Fat 117|
|% Daily Value|
|Total Fat 13g||20%|
|Saturated Fat 6g||28%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 5g||2%|
|Dietary Fiber 1g||4%|
|Vitamin A 6%||Vitamin C 2%|
|Calcium 7%||Iron 16%|
|Vitamin K 8 mcg||Potassium 537 mg|
|Magnesium 38 mg|