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STEAK AU POIVRE

Source of Recipe

Unkown
Exchanges
Serves: 4

- Four 4-ounce tenderloin (filet migon) steaks (1 pound total), well trimmed
- 2 teaspoons olive oil
- 1-1/2 teaspoons cracked black peppercorns, or enough to
cover both sides of the meat
- 1/2 cup dry red wine
- 1/2 cup unsalted homemade or canned reduced-sodium beef broth

Heat a large non-stick skillet over medium-high heat until
hot, about 3 minutes. Brush the steaks lightly on both sides with oil. Press the peppercorns evenly onto both sides of the steaks.

Put the steaks in the hot skillet and sear quickly until the
meat is medium-rare, about 3 minutes per side for 1-inch
steaks, about 2 minutes per side for 3/4-inch steaks.

Remove the steaks to a warm platter or 4 plates. Add the wine and broth to the skillet; simmer until the liquid is slightly reduced, about 2 minutes. Pour the sauce over the steaks; serve immediately.

Per Serving: (3 ounces cooked steak): Calories: 238, Fat: 13g, Cholesterol: 72mg, Sodium: 131mg, Carbohydrate: 0g, Dietary Fiber: 0g, Sugars: 0g, Protein: 24g ++++ Exchanges: 4 Lean Meat, 1/2 Fat