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Steak au Poivre

Steak au Poivre

Oxmoor House JANUARY 2001

  • Yield: 4 servings

Ingredients

  • 1 pound lean boneless top sirloin steak
  • 2 teaspoons cracked black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • Cooking spray
  • 1/4 cup no-salt-added beef broth
  • 1/4 cup dry red wine
  • Fresh rosemary sprigs (optional)

Preparation

1. Trim fat from steak. Combine pepper, garlic powder, and salt; rub over both sides of steak.

2. Coat a large nonstick skillet with cooking spray; place skillet over medium heat until hot. Add steak, and cook 7 minutes on each side or to desired degree of doneness. Transfer to a serving platter; set aside, and keep warm.

3. Add broth and wine to skillet; cook over medium heat 4 minutes or until reduced by half, stirring occasionally. Cut steak diagonally across grain into thin slices; drizzle with broth mixture. Garnish with fresh rosemary, if desired.

Note: You can enjoy steak, even on a low-fat diet, by eating small portions of lean cuts like sirloin and round steak. Just remember that 3 ounces of meat--about the size of a deck of cards--is the American Heart Association's recommendation for one serving. And the nutrition experts say that you can eat up to 6 ounces of lean meat a day.

Nutritional Information

Amount per serving
  • Calories: 170
  • Calories from fat: 31%
  • Fat: 5.8g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.3g
  • Carbohydrate: 1.1g
  • Fiber: 0.3g
  • Cholesterol: 69mg
  • Iron: 0.0mg
  • Sodium: 215mg
  • Calcium: 0.0mg
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Steak au Poivre recipe

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