Mixed Peppercorn Steak with Blue Cheese Herb Spread

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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 Mixed Peppercorn Steak with Blue Cheese Herb Spread calories by ingredient


Introduction

In industry most chefs finish steaks with a compound butter which is basically a flavored butter. The butter adds richness and shine to the steak. To boost flavor and lower fat I choose a blue cheese herb aka butter- but guess what no butter in this reicpe.
Check out the spice asile at the market- you should be able to find a pepper trio or melange.
In industry most chefs finish steaks with a compound butter which is basically a flavored butter. The butter adds richness and shine to the steak. To boost flavor and lower fat I choose a blue cheese herb aka butter- but guess what no butter in this reicpe.
Check out the spice asile at the market- you should be able to find a pepper trio or melange.

Number of Servings: 4

Ingredients

    12 ounces of beef filet, cut into 3 ounce steaks
    2 teaspoon of cracked pepper, black, red and pink
    1/4 cup parsley, chopped- will need 1/3 of a bunch to yield 1/4 cup chopped
    3 tablespoons blue veined cheese

Directions

Preheat oven to 375 degrees.

Combine blue cheese and parsley, work into a paste.

Pat meat dry, roll in cracked peppercorns to coat. Place a cast iron or heavy saute pan over moderalty high heat. Once hot, place steaks into the dry pan. It is very important that you do not spray the pan with non-stick cooking spray. Sear tops and botton of each steak. The steaks will turn easliy once the proteins have set. Place one tablespoon of the butter ontop of each steak, transfer pan to oven. Roast 6-7 mintues for rare or 7-8 for medium.
Makes four servings, 3 ounces of meat per serving

Number of Servings: 4

Recipe submitted by SparkPeople user SPARKCOOKBOOK.

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