Peppercorns are picked green, and when they are dried in the sun, they become black peppercorns. Green are quickly dehydrated to retain the green color and packed in salt water brine to preserve them. The Moulin Family in France (Moulin Poivre Vert) hand selects green peppercorns from Madagascar and cans them in beautiful little green, black and white cans.
Green Peppercorn Sauce with Steak
So low in Carbs, if you are counting. This recipe makes enough for 2, maybe 3 people if they like the spice and taste of peppercorns.
Ingredients
- 1 – 2 steaks 0 CHO
- 1 TBSP avocado oil 0 CHO
- 1 can Madagascar Green Peppercorns in brine (30 gr/4 TBSP drained/rinsed) 0 CHO
- ¼ cup (30 gr) red onion, finely diced 3 CHO
- ½ cup beef stock 0 CHO
- ½ cup cream 0 CHO
- 2 TBSP red wine .75 CHO
- 2 TBSP brandy 0 CHO
- 1 tsp. fresh thyme 0 CHO
- Salt and pepper 0 CHO
TOTAL CHO 3.75
- TOTAL WEIGHT 128 GRAMS
- 3.75 CHO DIVIDED BY 128 GRAMS = .029 CHO/GRAM
- 1 TBSP = 16 GRAMS (.029 CHO x 16 GR) .464 CHO/TBSP
- ¼ CUP = 4 TBSP (.464 CHO x 4) 1.85 CHO/1/4 CUP
- ¼ CUP = 64 GRAMS
Instructions
- The sauce takes about 5 minutes to make while the steak rests, so have everything measured and ready.
- Lightly salt and pepper the steak. Bring to room temperature before cooking if it has been refrigerated.
- Heat oil in skillet on stove top until shimmering and then add steak. Cook to your desired preference and set aside.
- Leave all bits and remaining oil in the skillet. Reduce the heat and add red onion. Sauté until onion is nicely browned and fragrant.
- Add stock and reduce by about half.
- Next add remaining ingredients: wine, brandy, cream, peppercorns and thyme, stirring continuously with each addition.
- Simmer and reduce by about half again, until sauce is the consistency of mushroom soup. There should be almost exactly ½ cup (128 gr) of sauce ready to serve.
- Adjust seasoning with salt and pepper and serve drizzled over steak.
- We like the sauce so much; we also drizzle it over fresh baguette.
