Peppercorn Steak with Herbed Blue Cheese

Peppercorn Steak with Herbed Blue Cheese

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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 Peppercorn Steak with Herbed Blue Cheese calories by ingredient
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A steakhouse-quality supper ready in 10 minutes! A steakhouse-quality supper ready in 10 minutes!
Number of Servings: 4


    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.


1. Preheat the oven to 375į 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 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 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 counter top). 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, 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.

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