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Steak au Poivre with grilled vegetables
Here's a health-conscious take on the French classic, Steak au Poivre. This delectable dish features lean steak encrusted with crushed peppercorns and bathed in a non-dairy, reduced-fat sauce. It's a low-carb, high-protein.
Serve this delicious Steak au Poivre with a side of sautéed green vegetables like asparagus, spinach, or zucchini for a nutrient-rich, low-carb meal. You could also try cauliflower mash or roasted Brussels sprouts for an added hearty dimension.
2 lean cuts of steak (such as sirloin or fillet)
4 tablespoons black peppercorns, crushed
1 tablespoon olive oil
1/4 cup beef broth
1/4 cup dry white wine (you can replace this with more beef broth if you're avoiding alcohol)
1/4 cup unsweetened almond milk or coconut milk
1 teaspoon of cornstarch (optional, to thicken the sauce)
2 tablespoons fresh parsley, chopped
Season the steaks with salt, then press the crushed peppercorns into both sides of the steaks.
Heat the olive oil in a large skillet over medium-high heat. Add the steaks and cook until they reach your desired level of doneness (about 4-5 minutes per side for medium-rare, depending on thickness).
Remove the steaks from the pan and keep warm. In the same pan, add the beef broth and white wine. Bring to a simmer and scrape the bottom of the pan to deglaze, letting the liquid reduce by half.
In a small bowl, whisk together the almond milk or coconut milk and cornstarch (if using) until there are no lumps. Lower the heat, add this mixture to the pan, and simmer for about 2-3 minutes, until the sauce thickens.
Pour the sauce over the steaks, garnish with chopped parsley, and serve immediately.
Note: If you're using cornstarch, it's just a small amount and shouldn't significantly impact the overall carb count of the meal. However, if you're extremely carb-conscious, you can leave it out, though the sauce may be thinner.
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