steak au poivre with light sour cream |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Ingredients:
1 teaspoon(s) butter |
1/3 cup(s) chicken or beef broth |
1/4 cup(s) dry red wine (cab) |
3 tablespoon(s) light sour cream |
2 tablespoon(s) olive oil |
pepper steak rub |
pinch(s) sea salt |
10-14 ounce(s) thick cut new york strip |
Directions:
1. Preheat oven to 400 degrees. Rub steak with kosher salt and coarse pepper or your favorite rub. Place aside, covered at room temperature.
2. Heat skillet to medium. Add 1 tbsp olive oil. Add steak immediately. Brown well on both sides. Remove from skillet and place on baking pan in oven for 5-10 minutes for desired doneness (use meat thermometer). Remove steak from oven and set aside.
3. Heat remaining olive oil in same skillet and add chick broth and wine. Reduce on medium heat until you have half the original amount. Add the butter and sea salt, whisk well in pan.
4. Put sour cream in a steel bowl. Then add sauce from skillet whisking as you go.
5. Serve sour cream mixture on top of the steaks or on the side. Serve with a good cabernet and fresh green vegetables cooked or braised in chicken broth, and mashed or baked potatoes. Bon appetit and remember it is about half the calories of traditional steak au poivre!
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