Steak au Poivre

Ingredients

• Filet Mignons

  Omaha Steaks

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Peppercorn

  Whole peppercorns, black

  4 tbsp or 26g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Thyme

  Fresh

  1 tbsp or 2g

• Garlic

  Raw

  1 cloves, minced or 3g

• Onions

  Raw

  ½ large or 75g

• Chicken stock

  Soup, home-prepared

  ¾ cup or 180g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ¾ cup or 183g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Wheat flour

  White, all-purpose, unenriched

  1 tbsp or 8g

Directions

1. Season steaks with salt and place on a wire rack over a baking sheet. Refrigerate uncovered for 30 minutes to air-dry.
2. Crack peppercorns using a pepper mill, mortar and pestle, or by crushing them in a towel with a mallet.
3. Preheat oven to 375°F. Press one side of each steak into cracked peppercorns to coat.
4. Heat oil in a skillet over medium-high heat. Cook steaks, peppercorn side down, for 3 minutes. Turn steaks, add oil, thyme, and garlic, and cook until seared. Remove from heat.
5. Transfer steaks to a baking sheet and cook in the oven until desired doneness. Rest for 5 minutes.
6. Discard all but 1 tablespoon of fat from the skillet. Add onion and reserved peppercorns, and cook until onion is tender.
7. Add flour and whisk, then add chicken stock. Simmer and whisk in milk until sauce thickens. Stir in mustard and season with salt.
8. Serve steaks with sauce poured over the top.

Similar Foods

• Tuna Steak au Poivre
• Lamb au Poivre
• Pork Chops au Poivre