Steak au Poivre

1. 1

   Heat a large cast-iron skillet over high heat.

2. 2

   Place the 4 tablespoons pepper on a small plate.

3. 3

   Season the steaks with salt to taste, and dredge one side of each steak in the pepper, pressing down so that it adheres well.

4. 4

   When the pan is hot, spray it generously with cooking spray and add the steaks, pepper side down.

5. 5

   Cook the steaks for 3 to 4 minutes per side for rare.

6. 6

   Transfer the steaks to a serving platter, and tent it with foil to keep them warm.

7. 7

   Add the brandy and the remaining 1 teaspoon pepper to the skillet.

8. 8

   While the brandy is reducing, whisk the evaporated skim milk into the cornstarch in a medium bowl.

9. 9

   When the brandy has reduced by about half, whisk the cornstarch mixture into the skillet.

10. 10

    Bring the sauce to a boil.

11. 11

    Then reduce the heat to low and simmer, whisking constantly, until the sauce has thickened, about 2 minutes.

12. 12

    Spoon the sauce over the steaks, and serve.

13. 13

    Fat: 86.3g (before), 7.8g (after)

14. 14

    Calories: 1,325 (before), 294 (after)

15. 15

    Protein: 33g

16. 16

    Carbohydrates: 18g

17. 17

    Cholesterol: 80mg

18. 18

    Fiber: 2g

19. 19

    Sodium: 322mg

* Per serving · 4 servings · Values may vary.

No additional tips available.