French · Dinner
Steak with Peppercorn Sauce (Keto)
Pan-seared beef striploin steak coated in crushed peppercorns and finished with a cream sauce, deglazed with beef stock and brandy. Served with garlic-sautéed spinach and cauliflower mash, delivering a rich, low-carb plate.
$10
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
712Calories
42.3gProtein
54.6gFat
12.8gCarbs
3.6gSugar
3.9gFiber
1085mgSodium
215mgChol
26.4gSat Fat
1180mgPotassium
135mgCalcium
4.6mgIron
3.8mcgVitamin B12
32mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Pat the beef striploin dry, season with salt, coarsely crush and press peppercorns into both sides. Steam cauliflower florets with 2 tbsp water for 8 minutes until tender.
2
Sear
Heat olive oil in a heavy skillet over medium-high heat until shimmering. Sear the steak 3 minutes per side until medium-rare with deep brown crust.
3
Reduce
Lower heat to medium, add half the butter and finely chopped shallot, sweat 2 minutes until translucent. Pour brandy, scrape browned bits, simmer 30 seconds. Add beef stock, simmer 3 minutes until reduced by half, stir in heavy cream and simmer 2 minutes more until sauce coats the back of a spoon.
4
Rest
Let steak rest on plate 5 minutes so juices redistribute.
5
Plate
Slice steak against the grain. Melt remaining butter over medium heat, add thinly sliced garlic, sauté 30 seconds until fragrant, add spinach and sauté 1 minute until wilted. Mash cauliflower with butter and cream, season with salt and pepper. Arrange steak beside mash and spinach, spoon sauce over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef striploin steak
- 2 tbsp2 tbsp black peppercorns
- 1/2 tsp1/2 tsp salt
- 2 tbsp28g butter, divided
- 2 tbsp2 tbsp olive oil
- 22 small shallot
- 4 tbsp4 tbsp brandy
- 2/3 cup160ml beef stock
- 2/3 cup160ml heavy cream
- 4 cups120g baby spinach
- 2 clove2 clove garlic
- 7 oz200g cauliflower florets
- 2 tbsp28g butter, for the mash
- 2 tbsp30ml heavy cream, for the mash
- salt and black pepper, to taste
