Steak au Poivre

Name: Steak au Poivre
Yield: serves 4
Ingredients: 4 tablespoons plus 1 teaspoon very coarsely ground black pepper; Four 4-ounce portions lean filet mignon (about 1 inch thick); Salt; Nonstick cooking spray; 2 tablespoons brandy or cognac; 1 1/2 cups evaporated skim milk; 1 1/2 tablespoons cornstarch

December 9, 2011

Steak au poivre (steak with peppercorns) is one of the all-time great French bistro dishes. Few things complement a great steak like peppercorns, brandy, and cream. Needless to say, the original is way out of our budget, calorically speaking. At one-fourth of the original calories and one-tenth of the fat, this version will make you wonder why it hasn’t been revised until now.

Recipe notes

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