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Peppercorn Steak with Herbed Blue Cheese

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Ingredients

Adjust Servings:
3 tbsp crumbled blue cheese
1⁄4 cup chopped parsley (1⁄3 of a bunch)
2 tsp of black, red, and pink peppercorns, cracked
1 beef fillet (12 ounces), cut into 3-ounce
steaks

Nutritional information

245.8
Calories
18.2 g
Fat

Peppercorn Steak with Herbed Blue Cheese

A steakhouse-quality supper ready in 10 minutes!

  • Serves 4
  • Medium

Ingredients

Directions

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Think we’re crazy to include this recipe in a collection of healthy dishes? Truthfully, this recipe is
right at home here, and it illustrates our philosophy of satisfaction and eating what you love.
This recipe calls for one 12-ounce fillet, but it serves four. That’s not a typo. You might be
served that 12-ounce fillet as a single portion at a restaurant, and you’d be eating almost 80 grams
of fat—more than what most of us eat in a day! What happens when you eat that huge steak? You
end up feeling sick to your stomach and lethargic. You clutch your belly, loosen your pants, and let
guilt wash over you.
You can eat steak while losing or maintaining your weight. It’s all about moderation and balance.
At many steakhouses, chefs finish steaks with a flavored butter to add richness and shine to the
steak. Here we use an herbed blue cheese to achieve the same effect.

Steps

1
Done

Preheat the oven to 375° F. In a small bowl, combine the blue cheese and parsley and use a wooden spoon to loosely work into a paste. Cover and refrigerate.

2
Done

Spread the cracked peppercorns onto a plate. Pat the meat dry and roll in the peppercorns to coat on all sides.

3
Done

Place a cast-iron skillet or heavy-bottomed ovenproof sauté pan over moderately high heat. (Do not use nonstick cooking spray or any type of oil to prepare the pan.) Once hot, place steaks into the dry pan and sear the top and bottom of each steak (see Note), 1 to 2 minutes per side.

4
Done

Place 1 tablespoon of the blue cheese mixture on top of each steak and transfer the pan to the oven. Roast 6 to 7 minutes for rare, 7 to 8 minutes for medium.

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