Steak Au Poivre


  • 4 Sirloin Steaks (trimmed)
  • salt (to taste)
  • 1⁄2 c Dijon Mustard (for basting)
  • pepper (freshly cracked black)
  • 1⁄2 c Shallot (minced)
  • 1 clv Garlic (peeled)
  • 1 1⁄2 c Beef Stock
  • 1⁄4 c Heavy Cream
  • 1 T Parsley (fresh, finely chopped)


Season steaks with salt. Baste steaks with mustard on both sides. Liberally sprinkle on cracked pepper. In skillet heat oil over medium high heat. When oil is hot add the steaks and sear for 4-5 minutes on each side. Remove from pan. Add shallots and garlic to pan. Sauté for 15 seconds. Deglaze pan with beef stock, cream and 1 T mustard. Mix well. Bring liquid to simmer and cook for 1 minute. Add the steaks back into pan and continue to cook for 1 minute more on each side. Remove the steaks and place in center of each plate. Stir the parsley into the sauce and spoon on top of each steak.

Cream isn’t on the approved food list for weight loss phase – so you can de-glaze with just the stock


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