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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.

Course Side Dish
Cuisine French
Keyword Beef Stock, Brandy, Cream, Moulin Poivre Vert Madagascar Geen Peppercorns, Red Wine

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

  1. The sauce takes about 5 minutes to make while the steak rests, so have everything measured and ready.
  2. Lightly salt and pepper the steak. Bring to room temperature before cooking if it has been refrigerated.
  3. Heat oil in skillet on stove top until shimmering and then add steak. Cook to your desired preference and set aside.
  4. Leave all bits and remaining oil in the skillet. Reduce the heat and add red onion. Sauté until onion is nicely browned and fragrant.
  5. Add stock and reduce by about half.
  6. Next add remaining ingredients: wine, brandy, cream, peppercorns and thyme, stirring continuously with each addition.
  7. 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.
  8. Adjust seasoning with salt and pepper and serve drizzled over steak.
  9. We like the sauce so much; we also drizzle it over fresh baguette.