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Steak au Poivre

Steak au Poivre

Poivre is the French word for pepper. Simple and elegant, this classic steak dish is a great choice for a special dinner for two.

Oxmoor House JULY 2010

  • Yield: 2 servings (serving size: 1 steak and 2 tablespoons sauce)


  • 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
  • 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

Nutritional Information

Amount per serving
  • Calories: 222
  • Calories from fat: 0.0%
  • Fat: 9.8g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 20.8g
  • Carbohydrate: 3.5g
  • Fiber: 0.8g
  • Cholesterol: 66mg
  • Iron: 2.8mg
  • Sodium: 551mg
  • Calcium: 41mg

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Steak au Poivre Recipe