Nutritional Info
- 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
View full nutritional breakdown of Peppercorn Steak with Herbed Blue Cheese calories by ingredient
Peppercorn Steak with Herbed Blue Cheese
Submitted by: SPCOOKBOOK
Introduction
A steakhouse quality supper ready in under 10 minutes! A steakhouse quality supper ready in under 10 minutes!Number of Servings: 4
Ingredients
-
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
steaks
Tips
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.
Directions
1. 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. 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 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. 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
coarse grind.
When searing a steak (or any meat), you want
to achieve a nice, crispy, well-caramelized crust.
To do so, don’t be tempted to pull the meat from
the pan’s surface too early. The meat will release
easily once completely seared; any resistance
and it’s not done yet.
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 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. 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
coarse grind.
When searing a steak (or any meat), you want
to achieve a nice, crispy, well-caramelized crust.
To do so, don’t be tempted to pull the meat from
the pan’s surface too early. The meat will release
easily once completely seared; any resistance
and it’s not done yet.
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Member Ratings For This Recipe
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Incredible!
12 of 12 people found this review helpfulOf 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.
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7 of 9 people found this review helpfulI 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
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3 of 3 people found this review helpfulOur 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
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