Pepper Steak

1 Reviews
100% would make this recipe again

A pan-seared steak, with coarsely ground pepper and whisky.

This recipe is incompatible with your food profile

Preparation : 5 min Cooking : 10 min
390 calories/serving

Ingredients

1/2 tbsp peppercorns 5 g
260 g beef, top sirloin, about 1,5 cm thick
2 tbsp margarine non-hydrogenated 28 g
1 pinch salt [optional] 0.2 g
3 tbsp whisky 45 mL
3 tbsp lactose-free cream, 35%, for whipping 45 mL

Before you start

For proper cooking all the way through the steak, it is important to let it stand at room temperature at least ½ hour before cooking.

Preheat the oven to the lowest temperature to keep the steaks and the plates warm while cooking the sauce.

Method

  1. Crush half of the peppercorns using a rolling pin. Coat both sides of steaks with the crushed peppercorns, pressing them down on into the surface of the meat.
  2. Heat the margarine in a skillet over medium-high heat. Sear the steaks 1 min per side, add salt, then remove them from the skillet and set them aside on a warmed plate in the oven.
  3. Deglaze the skillet with whisky 1 min, then pour in the cream and add the remaining peppercorns. Cook 2-3 min over medium heat with stirring using a wooden spoon or spatula to scrape the bottom of the pan. Put the steaks back into the skillet and cook 1-2 more min, turning them once.
  4. Tranfer the steaks to the warmed plates, spoon the sauce over the top, and serve.

Nutrition Facts Table

per 1 serving (150 g)

Amount

% Daily Value

Calories

390

Fat

23 g

36 %

Saturated 9 g
+ Trans 0.3 g

46 %

Cholesterol

90 mg

Sodium

70 mg

3 %

Carbohydrate

3 g

1 %

Fibre

1 g

2 %

Sugars

0 g

Net Carbs

2 g

Protein

28 g

Vitamin A

16 %

Vitamin C

1 %

Calcium

2 %

Iron

23 %

Claims

This recipe is :
Free  :
Sugar
Excellent source of  :
Niacin, Selenium, Vitamin B12, Vitamin D, Zinc
Good source of  :
Iron, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B2, Vitamin B6, Vitamin K
Source of  :
Copper, Magnesium, Manganese, Omega-3, Omega-6, Vitamin B1, Vitamin E
Low  :
Sodium

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Meat and Alternatives 3 ½
Fats 1 ½

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.