French · dinner

Steak au Poivre with Cognac Cream Sauce

Steak au Poivre with Cognac Cream Sauce — from Certified Angus Beef ®'s cooking video Watch how it’s made · 6:13

Video by Certified Angus Beef ® on YouTube · Open on YouTube

35 minServes 4649 kcal a serve
  • Keto (4.7 g net carbs a serve)
  • Gluten-free ingredients
  • Nut-free

Contains: Milk. Check labels on stock, sauces and spice mixes.

Peppered tenderloin in a butter and cream pan sauce: about 36 g protein and 4 g net carbs a serve, nearly three-quarters of the energy from fat, and rich in vitamin B12 and zinc.

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Ingredients 10

Method

Tap a time to watch that step in the video.

  1. Mince the shallot and set it aside. Crack the peppercorns roughly in a bag with a mallet or the base of a pan, so they are coarse rather than ground. Heat the oven to 325 °F (160 °C). 0:37
  2. Pat the steaks dry. Salt one side and press it firmly into the cracked pepper to make a crust; flip carefully and salt the other side only. 1:21
  3. Heat the oil in a skillet over medium-high heat and sear the unpeppered side first until well browned. Flip, add the butter and baste the steaks, searing the edges gently so the crust stays on. 2:08
  4. Move the steaks to a rack on a sheet pan and finish in the oven for about 15 minutes for medium-rare (130 °F / 54 °C inside). 3:16
  5. Meanwhile, sauté the shallot in the same pan with a pinch of the salt for a minute, then add the green peppercorns. Take the pan off the heat, add the cognac, return to the heat and flambé (or simmer) until the alcohol has cooked off. 3:32
  6. Add the beef stock and bring to a simmer, then the cream. Boil, then simmer briskly for about 10 minutes, stirring now and then, until reduced by half and the sauce coats a spoon. 4:13
  7. Spoon the sauce onto plates and set the steaks on top so the pepper crust stays crisp. 5:36

Tip. The cook serves it with fries; keep it keto with a green salad, buttered green beans or cauliflower mash instead. No green peppercorns? A couple of pinches of ground black pepper will do.

The method is a summary in our words — the video shows every step.

One serve gives you 1 of 4

Energy649 kcal2,720 kJ
Protein36 g72% of a day
Fibre1.3 g5% of a day
Carbohydrate5.9 g4.7 g net · 2.5 g sugars2% of a day
Fat52 g26 g saturated67% of a day
Sodium1,080 mg47% of a day

Where the energy comes from one serve

  • Net carbs 3%
  • Protein 23%
  • Fat 74%

Fits keto: 4.7 g net carbs a serve, with 74% of the energy from fat.

Vitamins & minerals % of a day, one serve · tap for more

Vitamin B12 High98%

2.4 µg a serve, mostly from beef tenderloin steaks (94%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Selenium High70%

38 µg a serve, mostly from beef tenderloin steaks (94%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Zinc High57%

6.2 mg a serve, mostly from beef tenderloin steaks (96%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin B6 High43%

0.7 mg a serve, mostly from beef tenderloin steaks (93%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Omega-3 High38%

0.6 g a serve, mostly from canola oil (33%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Vitamin A High33%

294 µg a serve, mostly from heavy cream (83%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Iron Source17%

3 mg a serve, mostly from beef tenderloin steaks (76%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Potassium Source12%

570 mg a serve, mostly from beef tenderloin steaks (72%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Vitamin E Source12%

1.8 mg a serve, mostly from beef tenderloin steaks (32%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Vitamin K Source11%

14 µg a serve, mostly from peppercorns (42%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Magnesium Source10%

44 mg a serve, mostly from beef tenderloin steaks (61%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

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Calcium7%

87 mg a serve, mostly from heavy cream (45%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Folate4%

17 µg a serve, mostly from beef tenderloin steaks (59%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Vitamin D2%

0.5 µg a serve, mostly from heavy cream (77%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Vitamin C1%

1 mg a serve, mostly from shallot (38%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by Certified Angus Beef ®; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.