Chipotle Steak Au Poivre Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ribeye steak marinated in smoky chipotle paste, grilled and topped with a savory cream sauce enriched with red wine and beef broth. A spicy twist on a classic French steakhouse dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 beef ribeye steaks
- 2 tbsp adobo sauce from can of chipotle peppers
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice
- 1 tbsp minced garlic
- 1 tbsp chipotle chile powder
- 2 tsp ground cumin
- salt and freshly ground pepper to taste
- 1 tsp extra virgin olive oil
- 2 tbsp finely chopped shallots
- 1/2 cup reduced-sodium beef stock
- 1/2 cup dry red wine
- 1/4 tsp worchestershire sauce
- 1/4 tsp dried thyme leaves
- 3 tbsp heavy cream
- freshly ground pepper
At a glance
PER SERVING · TIME 110M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 30m
- Cook
- 20m
- Sodium
- 325mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 443mg
- Calcium
- 27mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 90M
- SODIUM
- 325MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.