Steak au Poivre

Oxmoor House
Poivre is the French word for pepper. Simple and elegant, this classic steak dish is a great choice for a special dinner for two.
2 servings (serving size: 1 steak and 2 tablespoons sauce)


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1 tablespoon cracked black pepper
2 (4-ounce) beef tenderloin steaks (1 inch thick)
Cooking spray
1/4 cup brandy
1/2 cup beef broth
1/4 teaspoon salt
1/4 teaspoon
3 tablespoons reduced-fat sour cream


1. Press cracked black pepper evenly onto both sides of steaks.

2. Coat a large nonstick skillet with cooking spray; place pan over medium-high heat until hot. Add steaks, and cook 5 minutes on each side or until desired degree of doneness. Transfer to a serving platter; set aside, and keep warm.

3. Add brandy to pan; let simmer 30 seconds or until liquid is reduced to a glaze. Add beef broth, salt, and sweetener. Simmer, uncovered, 4 to 5 minutes or until liquid is reduced by half.

4. Remove pan from heat; stir in sour cream. Serve with steak.

carbo rating: 3

Created date

April 2008

Nutritional Information

Calories 222
Caloriesfromfat 0.0 %
Fat 9.8 g
Satfat 4.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 20.8 g
Carbohydrate 3.5 g
Fiber 0.8 g
Cholesterol 66 mg
Iron 2.8 mg
Sodium 551 mg
Calcium 41 mg