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Steak Au Poivre

Try this classic French recipe for dinner tonight. Peppered beef Strip Steaks are served with a Cognac and cream sauce.

Steak Au Poivre

Cook Time: 35 Minutes

Servings: 4

Ingredients: 6

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Ingredients

Sauce:

Preparation

  1. Step 1

    Combine pepper and garlic salt; press evenly onto beef Strip Steaks.

  2. Step 2

    Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove from skillet; keep warm.

    Cooking Tip: To grill, place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, covered, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 

  3. Step 3

    Add broth to skillet; cook and stir 2 minutes until browned bits attached to skillet are dissolved. Add cognac; simmer 3 minutes. Stir in cream; increase heat to medium-high heat. Cook 10 minutes or until sauce is slightly thickened, stirring often. Serve over steaks.

    Cooking Tip: If grilling, use large nonstick skillet over medium heat, following directions listed in step 3.

Nutrition Information

260 Calories

0 %*

7g SAT FAT

0 %DV**

24g PROTEIN

0 %DV

3 mg IRON

0 %DV

3.6 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 260 Calories; 126 Calories from fat; 14g Total Fat (7 g Saturated Fat; 0.5 g Trans Fat; 0.7 g Polyunsaturated Fat; 4.9 g Monounsaturated Fat;) 95 mg Cholesterol; 310 mg Sodium; 2 g Total Carbohydrate; 0 g Dietary Fiber; 24 g Protein; 3 mg Iron; 349 mg Potassium; 9.3 mg NE Niacin; 0.6 mg Vitamin B6; 3.5 mcg Vitamin B12; 3.6 mg Zinc; 22 mcg Selenium; 62.2 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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