Preppy Kitchen · by John Kanell★ 5.0 (2)
Steak au Poivre
NUTRITION · PER SERVING65M COOK
CAL 24%·PRO 73%
CARBS 6G5% OF CAL
0G FIBER4G OTHER1G TOTAL SUGAR
FAT 30G57% OF CAL
23G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A restaurant-worthy steak coated in crushed peppercorns, seared until crust forms, and served with a brandy and cream sauce. An elegant dinner for special occasions.
mainfrenchbeef🍪 sheet pan🍳 skilletgluten free
View the full recipe on Preppy Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 beef tenderloin steaks ((6-ounce/168g))
- 1 teaspoon kosher salt
- 2 tablespoons whole black peppercorns
- 2 tablespoons unsalted butter
- 2 teaspoons vegetable oil
- 1 shallot (finely chopped)
- ⅓ cup Cognac or brandy ((80mL))
- ½ cup heavy cream ((120mL))
At a glance
PER SERVING · TIME 65M
CAL 24%·PRO 73%
CARBS 6G5% OF CAL
0G FIBER4G OTHER1G TOTAL SUGAR
FAT 30G57% OF CAL
23G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 50m
- Cook
- 15m
- Sodium
- 523mg
- 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
- 635mg
- Calcium
- 30mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 50M
- SODIUM
- 523MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.