Steak Au Poivre - 5g Carbs, 1g Fiber
From: www.drgourmet.
Servings: 2
Serving size: 4 ounces steak with sauce
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe makes great leftovers as sandwiches.
Serve with Plain Mashed Potatoes or French Fries or
Home Fries - Low Sodium Version
AND
Serve with Parmesan Squash or Pan Grilled Broccoli or
Pan Grilled Asparagus or Yellow Squash and Onions or
Sauteed Leeks with Pinenuts
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.
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.
Cholesterol in Red Meat
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.
2 tsp Dijon mustard
2 4oz 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 broth
2 tsp unsalted butter
2 Tbsp reduced fat sour cream
Preheat the oven to 350 degrees 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.
Servings: 2
Serving size: 4 ounces steak with sauce
Nutrition per Serving:
264 Calories, 117 Calories from Fat, 13g Total Fat, 6g Saturated Fat,
59mg Cholesterol, 432mg Sodium, 5g Total Carbs, 1g Dietary Fiber,
1g Sugars, 26g Protein, Vitamin A 6%, Vitamin C 2%, Calcium 7%,
Iron 16%, Vitamin K 8 mcg, Potassium 537 mg, Magnesium 38 mg
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