Keto Steak au Poivre
6.5g
Net Carbs
47.7g
Protein
45.5g
Fat
0.9g
Fiber
641
Calories
Ingredients:
- 2 teaspoons Whole Black Peppercorns
- 14 ounces Beef Top Sirloin (Lean Only, Trimmed to 1/8" Fat, Choice Grade)
- 1/2 fluid ounce (no ice) Brandy
- 1 tablespoon Parsley
- 1/2 cup Heavy Cream
- 1 tablespoon Unsweetened Ketchup
- 6 ounces Mushrooms
- 2 tablespoons Light Olive Oil
- 1 ounce Shallots
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.
- Spread peppercorns on a work surface and press onto both sides of the steaks in an even layer.
- 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.
- 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.
- Lower heat and simmer the sauce for 2 minutes until slightly thickened. Pour sauce over steaks, sprinkle with fresh minced parsley and serve immediately.
