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Quick and tasty pepper steak

Linda Gassenheimer shares a quick and easy recipe for Steak au Poivre

By Linda Gassenheimer Published: January 2, 2013
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A perfect quick dinner for the winter is steak au poivre, French for steak with pepper sauce.

I used a small piece of beef tenderloin, but any other quick-cooking steak — strip, rib-eye, skirt or flank — can be used.

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Steak au poivre (steak with pepper and mushroom sauce)

4 cups watercress, washed and large stems discarded

Olive oil spray

½ tablespoon cracked pepper

¾ pound beef tenderloin, fat removed

2 medium-size shallots, chopped (¼ cup)

½ teaspoon minced garlic

¼ pound sliced button mushrooms (1 ½ cups)

2 tablespoons brandy

2 tablespoons light cream

Salt and freshly ground pepper

•Divide watercress between two dinner plates and set aside.

•Heat a nonstick skillet over medium-high heat and spray with olive oil. Press cracked pepper onto both sides of steak and add to skillet. Brown 2 minutes; turn and brown the second side 2 minutes. Remove to a plate.

•Lower heat to medium and add shallots, garlic and mushrooms. Saute 2 minutes. Return steak and cook until done, 5 minutes for 3-inch thick tenderloin (3 minutes for thinner flank steak). A thermometer should read 145 degrees for medium-rare, 160 degrees for medium.

•Add brandy and cook a few seconds. Place steak on bed of watercress. Add cream to skillet and stir to combine with mushrooms and shallots. Add salt and pepper to taste. Spoon sauce over steak and serve with potatoes. Makes 2 servings.

Nutrition information: Per serving: 369 calories (38 percent from fat), 15.7 g fat (6.2 g saturated, 6.3 g monounsaturated), 124 mg cholesterol, 41.8 g protein, 6.8 g carbohydrates, 1.4 g fiber, 137 mg sodium.

Garlic rosemary potatoes

1 pound red potatoes

1 teaspoon minced garlic

Olive oil spray

2 teaspoons crushed rosemary

Salt and freshly ground pepper

•Wash potatoes (do not peel), and cut into 1-inch pieces. Place in a microwave-safe bowl. Cover and microwave on high 2 minutes. Remove and add garlic.

•Cover and microwave 3 more minutes. Test to see if potatoes are cooked. They should be soft through. Add another minute if needed. Spray with olive oil, sprinkle with rosemary and salt and pepper to taste. Toss well. Makes 2 servings.

Nutrition information: Per serving: 188 calories (11 percent from fat), 2.3 g fat (0.5 g saturated, 1.1 g monounsaturated), no cholesterol, 4.6 g protein, 39.6 g carbohydrates, 5.4 g fiber, 46 mg sodium.

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