Braised Steak au Poivre in Red Wine

"While the French classic steak au poivre, or peppered steak, is a wonderful idea, steak is expensive and in the winter the original recipe can be adapted to braising – which is far easier for entertaining and tastes every bit as good. I like to serve it with some crispy-skinned, buttered jacket potatoes."
Servings:
4 people

Health Score

High
Medium
Low
7.6 / 10
Medium score

Glycemic Index

Index
28
Low
Load
3
Low

Nutrition per serving:

Calories592.35 kcal30%
Fat30.62 g44%
Carbs12.14 g5%
Sugars3.37 g4%
Protein51.10 g102%
Sodium378.19 mg19%
Fiber1.58 g6%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
28
Low
Glycemic Load
3
Low

Ingredients

2 lb (900 g) good-quality braising steak, cut into 2 in (5 cm) pieces
2 rounded tablespoons crème fraîche
salt and freshly milled black pepper
1 level dessertspoon whole black peppercorns
15 fl oz (425 ml) red wine
1 rounded tablespoon plain flour
3 tablespoons beef dripping or olive oil
2 large onions, finely chopped
2 fat cloves garlic, crushed in a pestle and mortar with 1 level teaspoon sea salt
2 bay leaves
a large sprig thyme

Directions

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