Peppercorn Steak with Herbed Blue Cheese
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 245.8
- Total Fat: 18.2 g
- Cholesterol: 65.3 mg
- Sodium: 159.1 mg
- Total Carbs: 1.2 g
- Dietary Fiber: 0.4 g
- Protein: 18.5 g
IntroductionA steakhouse-quality supper ready in 10 minutes! A steakhouse-quality supper ready in 10 minutes!
3 tbsp crumbled blue cheese
1⁄4 cup chopped parsley (1⁄3 of a bunch)
2 tsp of black, red, and pink peppercorns,
cracked (see Note)
1 beef fillet (12 ounces), cut into 3-ounce
Think weíre 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. Thatís not a typo. You might be
served that 12-ounce fillet as a single portion at a restaurant, and youíd be eating almost 80 grams
of fatómore 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. Itís 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.
combine the blue cheese and parsley and use
a wooden spoon to loosely work into a paste.
Cover and refrigerate.
2. Spread the cracked peppercorns onto a
plate. Pat the meat dry and roll in the peppercorns
to coat on all sides.
3. Place a cast-iron skillet or heavy-bottomed
ovenproof sautť 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
4. 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.
Note: To crack whole peppercorns, pour the
desired amount into a sturdy plastic bag and then
spread them flat on a dish towel or cutting board
(to protect your countertop). Then, with the smooth
side of a meat mallet, a rolling pan, or the bottom
of a heavy pan, pound the peppercorns into a very
When searing a steak (or any meat), you want
to achieve a nice, crispy, well-caramelized crust.
To do so, donít be tempted to pull the meat from
the panís surface too early. The meat will release
easily once completely seared; any resistance
and itís not done yet.
Rate This Recipe
Member Ratings For This Recipe
Of course this is fabulous BUT how do you put 1 tbsp of crumbled bleu cheese per serving (4 servings) and only have 3 tbsps of crumbled bleu cheese in the entire recipe? Does that mean all these nutrition counts are off? LET'S BE CAREFUL FOLKS. - 1/12/12
Reply from SPCOOKBOOK (1/12/12)
You're correct. We used three tablespoons of blue cheese, but then we add to it a quarter cup of chopped parsley. They final volume for the HERBED blue cheese is four tablespoons or so. That nutrition info is correct.
I only gave this 3 stars, not for the taste which is delicious, but for the serving size. This shouldn't even have been included in a diet menu. It's like taking one bite of pizza and then walking away. Serve a 5-6 oz portion for a special occasion with a salad & asparagus - 6/6/12
Our Valentine's Night Dinner !This was AWESOME ! My hubby does not like Blue Cheese and he even declared this a keeper ! Served with oven roasted asparagus (Olive Oil- Garlic- 450 degree oven)and Oven Roasted Petite Lobster Tails (Butter Spray). Steak in the oven 7min- Rare. It was a Celebration ! - 2/15/12
I'm not a beef eater, but my son is, so I made this for him. He said that the recipe was very delicious, but the 3 oz. size serving size was too small, he doubled that for his portion. Beef is very expensive, so I don't have to worry about him overdoing on red meat very often! - 12/7/14