Steak au poivre (steak with peppercorns) is one of the all-time great French bistro dishes. Few things complement a great steak like peppercorns, brandy, and cream. Needless to say, the original is way out of our budget, calorically speaking. At one-fourth of the original calories and one-tenth of the fat, this version will make you wonder why it hasn’t been revised until now.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Heat a large cast-iron skillet over high heat.
Step 2
Place the 4 tablespoons pepper on a small plate. Season the steaks with salt to taste, and dredge one side of each steak in the pepper, pressing down so that it adheres well.
Step 3
When the pan is hot, spray it generously with cooking spray and add the steaks, pepper side down. Cook the steaks for 3 to 4 minutes per side for rare. Transfer the steaks to a serving platter, and tent it with foil to keep them warm.
Step 4
Add the brandy and the remaining 1 teaspoon pepper to the skillet. While the brandy is reducing, whisk the evaporated skim milk into the cornstarch in a medium bowl.
Step 5
When the brandy has reduced by about half, whisk the cornstarch mixture into the skillet. Bring the sauce to a boil. Then reduce the heat to low and simmer, whisking constantly, until the sauce has thickened, about 2 minutes. Spoon the sauce over the steaks, and serve.
nutrition information
Step 6
Fat: 86.3g (before), 7.8g (after)
Step 7
Calories: 1,325 (before), 294 (after)
Step 8
Protein: 33g
Step 9
Carbohydrates: 18g
Step 10
Cholesterol: 80mg
Step 11
Fiber: 2g
Step 12
Sodium: 322mg
