Pepper Steak

Pepper Steak

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

2 servings
Preparation 5 min
Cooking 10 min

390 calories per serving 


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]   0.1 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.


  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

Nutrition Facts

per 1 serving (150g)


% DV*

* DV = Daily Value




23 g

36 %

Saturated 9 g
+ Trans 0.3 g

46 %


90 mg


70 mg

3 %


3 g

1 %


1 g

2 %


0 g


28 g

Vitamin A

15 %

Vitamin C

0 %


2 %


25 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info


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

More info

This recipe is in the following categories: Beef | Main courses/Entrées | Diabetes-friendly | High Iron | High Vitamin D | Low Sodium | Source of Omega-3 | Sauté/Stir Fry | French

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