I made heart healthy-ish steak au poivre! Like a fancy steakhouse dinner at a fraction of the cost, and a fraction of the saturated fat. This was super-yummy, and the kindergarten nonalcoholic low-fat cream sauce was extremely delicious too.
It was also super easy to make. 4 ingredients! 10 minutes in a skillet, that’s it!
I served this with some roasted fennel and a side of Wild Rice & Mushrooms, which were excellent.
Steak Au Poivre
Servings: 4
Ingredients
- 12 ounces filet mignon
- 2 teaspoon ground black pepper
- ¼ cup apple juice
- 5 ounces fat-free evaporated milk
Instructions
- Heat a skillet over medium-high heat, and spritz it lightly with nonstick spray.
- Use a sharp knife to remove the visible fat from the beef.
- Rub both sides of the beef with black pepper.
- Sear the beef in the hot pan for 5 minutes on one side. Flip the beef over, and cook for 4 to 5 minutes on the other side. The beef is done when a thermometer registers an internal temperature of about 145 °F.
- When the meat is done cooking, transfer to a plate.
- Add the apple juice to the skillet. Use a spatula to scrape up all the browned bits at the bottom of the pan.
- Whisk in the evaporated milk. Turn the heat up and bring the mixture to a boil.
- Turn the heat down and let the milk/apple juice sauce simmer for about 2 to 3 minutes. Pour the sauce over the meat.
