Steak Au Poivre

February 13 00:00 2003 Print This Article
Steak Au Poivre

4 Servings


  • Four 4-ounce tenderloin (filet migon) steaks (1 pound total), well trimmed
  • 2 teaspoons olive oil
  • 1-1/2 teaspoons cracked black peppercorns, or enough to cover both sides of the meat
  • 1/2 cup dry red wine
  • 1/2 cup unsalted homemade or canned reduced-sodium beef broth


  1. Heat a large non-stick skillet over medium-high heat until hot, about 3 minutes.
  2. Brush the steaks lightly on both sides with oil. Press the peppercorns evenly onto both sides of the steaks.
  3. Put the steaks in the hot skillet and sear quickly until the meat is medium-rare, about 3 minutes per side for 1-inch steaks, about 2 minutes per side for 3/4-inch steaks.
  4. Remove the steaks to a warm platter or 4 plates. Add the wine and broth to the skillet; simmer until the liquid is slightly reduced, about 2 minutes. Pour the sauce over the steaks; serve immediately.

    Nutritional Information Per Serving:(3 Ounces Cooked Steak)
    238 calories
    24 g protein
    13 g fat
    0 g carbohydrate
    72 mg cholesterol
    131 mg sodium
    Diabetic Exchanges: 4 Lean Meat, 1/2 Fat

Source: The New Family Cookbook for People with Diabetes

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