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Meat - Steak Au Poivre

Source of Recipe

from diabetic gourmet


List of Ingredients

4 4oz. tenderloin steaks, (1 lb.), well trimmed
2 tsp. Olive oil
1 1/2 tsp. cracked black peppercorns, or
...enough to cover both sides of the meat
1/2 c. dry red wine
1/2 c. unsalted homemade or canned low salt beef broth


Recipe

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.
Makes 4 servings.

Nutritional info per 3 ounces of cooked steak serving:
Calories: 238, Fat: 13g, Chol: 72mg, Sod: 131mg, Carb: 0g, Diet Fibr: 0g, Sugars: 0g, Prot: 24g
Diabetic Exchanges: 4 Lean Meat, 1/2 Fat