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
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
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