![](https://www.cancernutrition.org/wp-content/uploads/steak-au-poive-web-1200x930-1.jpg?1624633182 1200w 930h, https://www.cancernutrition.org/wp-content/uploads/steak-au-poive-web-1200x930-1-375x291.jpg?1624633185 375w 291h, https://www.cancernutrition.org/wp-content/uploads/steak-au-poive-web-1200x930-1-575x446.jpg?1624633187 575w 446h, https://www.cancernutrition.org/wp-content/uploads/steak-au-poive-web-1200x930-1-775x601.jpg?1624633190 775w 601h, https://www.cancernutrition.org/wp-content/uploads/steak-au-poive-web-1200x930-1-1024x794.jpg?1624633195 1024w 794h, https://www.cancernutrition.org/wp-content/uploads/steak-au-poive-web-1200x930-1-300x300.jpg?1624633196 300w 300h, https://www.cancernutrition.org/wp-content/uploads/steak-au-poive-web-1200x930-1-600x465.jpg?1624633198 600w 465h, https://www.cancernutrition.org/wp-content/uploads/steak-au-poive-web-1200x930-1-100x100.jpg?1624633199 100w 100h)
Ingredients
-
6
Oz
Strip Steak Two of them
-
1/2
Tsp
Salt
-
2
Tbsp
Cracked Black Pepper
-
2
Tbsp
Olive Oil
-
3
Tbsp
Onion Minced
-
1/4
Cup
Brandy
-
1/2
Cup
Beef Broth Low sodium
-
1/4
Cup
Sour Cream Low Fat
Instructions
-
Place steaks on a plate and sprinkle with salt. Spread 1 tablespoon of cracked black pepper on each steak and press into the meat.
-
Heat 1 tablespoon olive oil in a sauté pan until very hot. Place steaks in pan, pepper side down. Allow to sear peppercorns into the meat, approximately 3 minutes. Flip steaks and cook until well done (internal temperature of 160 degrees Fahrenheit).
-
Remove steaks from pan and keep warm.
-
Add remaining tablespoon of oil to pan and sauté onions until starting to color. Deglaze with brandy scraping bits off of the bottom of the pan. Reduce by half and add in the beef broth. Bring to a boil and cook for 2 to 3 minutes.
-
Remove from heat and stir in the sour cream. Serve steaks with sauce poured over it.
Nutrition Info
-
Calories:
-
455
-
Total Fat:
-
19g
-
Saturated Fat:
-
4g
-
Sodium:
-
730mg
-
Potassium:
-
806mg
-
Total Carbohydrate:
-
11g
-
Dietary Fiber:
-
2g
-
Protein:
-
42g
-
Place steaks on a plate and sprinkle with salt. Spread 1 tablespoon of cracked black pepper on each steak and press into the meat.
-
Heat 1 tablespoon olive oil in a sauté pan until very hot. Place steaks in pan, pepper side down. Allow to sear peppercorns into the meat, approximately 3 minutes. Flip steaks and cook until well done (internal temperature of 160 degrees Fahrenheit).
-
Remove steaks from pan and keep warm.
-
Add remaining tablespoon of oil to pan and sauté onions until starting to color. Deglaze with brandy scraping bits off of the bottom of the pan. Reduce by half and add in the beef broth. Bring to a boil and cook for 2 to 3 minutes.
-
Remove from heat and stir in the sour cream. Serve steaks with sauce poured over it.
Nutrition Info
- Calories:
- 455
- Total Fat:
- 19g
- Saturated Fat:
- 4g
- Sodium:
- 730mg
- Potassium:
- 806mg
- Total Carbohydrate:
- 11g
- Dietary Fiber:
- 2g
- Protein:
- 42g