Module 3 · Meat & Poultry
Steak au Poivre with Green-Peppercorn Cognac Cream
Steak au Poivre with Green-Peppercorn Cognac Cream is a keto dinner with 8.9 g net carbs, 47 g protein and 55 g fat per serving (719 kcal). It serves 2 and takes 55 minutes in total.
Thick fillet steaks crusted with cracked black pepper, seared in butter and served in a flambéed cognac cream studded with green peppercorns, with buttered green beans.
How did it turn out? Rate this recipe
ratingratings
No ratings yet
Sign in to rate this recipeThanks! You rated it Could not save your rating. Please try again.
Allergens in this Ketogeni recipe: milk, celery, sulphites. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 2 servings · Active time: 25 min · Total time: 55 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 8.9 g |
| Protein | 47 g |
| Fat | 55 g |
| Energy | 719 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 2 piece grass-fed beef fillet steaks, about 4 cm thick (2 × 200 g)
- 4 g fine sea salt
- 1 tbsp black peppercorns, coarsely cracked
- 10 ml avocado oil
- 20 g organic butter, for searing
- 30 ml cognac
- 15 g organic shallot, finely chopped
- 100 ml organic beef stock or bone broth
- 100 ml organic double cream
- 1 tbsp green peppercorns in brine, drained
- 200 g organic green beans, topped
- 15 g organic butter, for the beans
Step-by-step method
- Crust. Take the steaks out of the fridge 30 minutes ahead. Season with the salt, then press the cracked pepper firmly onto both flat sides so it forms an even crust.
- Green beans. Blanch the beans in boiling salted water until just tender and still bright, 3–4 minutes. Drain, toss with the butter and a pinch of salt, and keep warm.
- Sear. Heat the oil and butter in a heavy stainless or cast-iron pan over medium-high. When the butter foams, sear the steaks 3–4 minutes a side, basting, until a thermometer reads 52 °C / 126 °F for medium-rare. Rest on a warm plate.
- Shallot. Pour off most of the fat, lower the heat and soften the shallot for 1 minute in what remains.
- Flambé. Take the pan off the heat and add the cognac. Return it to the heat and, standing well back, light it with a long match; let the flames die down on their own.
- Cognac cream. Add the stock and reduce by half, then the cream and green peppercorns. Simmer until the sauce coats a spoon, 2–3 minutes, and stir in the steaks' resting juices. Season.
- Plate. Set the steaks on warm plates, spoon the green-peppercorn cream over and around, and serve with the buttered beans.
Variations
- Weigh substitutions and recalculate nutrition before serving.
Storage
Best served fresh. Refrigerate leftovers promptly in a covered container and use within two days.
Questions and answers
How many net carbs are in Steak au Poivre with Green-Peppercorn Cognac Cream?
One serving has 8.9 g net carbohydrates, 47 g protein and 55 g fat (719 kcal). The recipe makes 2 servings. These figures are estimates; your own ingredients may differ.
Can I make Steak au Poivre with Green-Peppercorn Cognac Cream ahead, store or freeze it?
Best served fresh. Refrigerate leftovers promptly in a covered container and use within two days.
Which allergens are in Steak au Poivre with Green-Peppercorn Cognac Cream?
It contains milk, celery and sulphites, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is Steak au Poivre with Green-Peppercorn Cognac Cream gluten-free?
Yes. None of the ingredients contain gluten. Check the labels of processed ingredients such as stock or spices.
Can I vary Steak au Poivre with Green-Peppercorn Cognac Cream?
Yes. Weigh substitutions and recalculate nutrition before serving.