Steak au Poivre

Ingredients

• Filet Mignons

  Omaha Steaks

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Peppercorn

  Whole peppercorns, black

  4 tbsp or 26g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Thyme

  Fresh

  1 tbsp or 2g

• Garlic

  Raw

  1 cloves, minced or 3g

• Onions

  Raw

  ½ large or 75g

• Chicken stock

  Soup, home-prepared

  ¾ cup or 180g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ¾ cup or 183g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Wheat flour

  White, all-purpose, unenriched

  1 tbsp or 8g

Directions

1. Season the steaks with salt and place them on a wire rack over a baking sheet. Refrigerate uncovered for 30 minutes to air-dry.
2. Crack the peppercorns using a pepper mill, mortar and pestle, or by crushing them in a towel with a mallet.
3. Preheat the oven to 375°F. Press one side of each steak into the cracked peppercorns to coat.
4. Heat the oil in a skillet over medium-high heat. Cook the steaks, peppercorn side down, for 3 minutes. Turn the steaks, add more oil, thyme, and garlic, and cook until seared. Remove from heat.
5. Transfer the steaks to a baking sheet and cook in the oven until the desired doneness is reached. Let rest for 5 minutes.
6. Discard all but 1 tablespoon of fat from the skillet. Add the onion and reserved peppercorns, and cook until the onion is tender.
7. Add the flour and whisk, then add the chicken stock. Simmer and whisk in the milk until the sauce thickens. Stir in the mustard and season with salt.
8. Serve the steaks with the sauce poured over the top.