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Keto Steak au Poivre Recipe


Atkins Keto Steak au Poivre
6.5g
Glucides nets Atkins™
Prep Time:10 Minutes
Style:French
Cook Time:10 Minutes
Phase:Phase 2
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

47.7g

Protein

45.5g

Fat

0.9g

Fiber

641.3cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 2tspWhole Black Peppercorns
  • 14ozBeef Top Sirloin (Lean Only, Trimmed to 1/8" Fat, Choice Grade)
  • 2tbspLight Olive Oil
  • 6ozMushrooms
  • 1ozShallots
  • 0 1/2cupHeavy Cream
  • 1tbspUnsweetened Ketchup
  • 0 1/2fl oz (no ice)Brandy
  • 1tbspParsley

DIRECTIONS

Green peppercorns are used instead of black peppercorns in this recipe.  Purchase them brined in a jar for the best flavor and consistency.  You will need 2 tablespoons drained from the brine.
  1. Spread peppercorns on a work surface and press onto both sides of the steaks in an even layer.
  2. Heat oil in a large, heavy skillet over medium-high heat until very hot. Cook steaks 5 minutes per side for medium-rare. Remove steaks from the skillet and keep warm.
  3. To the same skillet add the mushrooms and shallots.  Cook over medium-high heat 3-5 minutes and season with salt and freshly ground black pepper.  Add cream, ketchup, brandy, and up to 1/2 tsp additional salt to skillet. Bring to a boil, stirring, loosening any browned bits from bottom of skillet.
  4. Lower heat and simmer the sauce for 2 minutes until slightly thickened. Pour sauce over steaks, sprinkle with fresh minced parsley and serve immediately.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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