Steak Au Poivre with Mushroom Demi-Glace

A special occasion dish – seared pepper-coated beef tenderloin steaks in a rich thyme-accented red wine and mushroom sauce.

Serves: 4
15 mins Prep time 25 mins Cook time
15 mins Prep time
25 mins Cook time
  • Mix stock, wine, tomato paste, thyme and garlic powder in medium bowl until well blended. Add mushrooms; toss to coat well. Set aside. Coat beef on both sides with pepper, pressing firmly so pepper adheres to the meat

  • Melt butter in large nonstick skillet on medium-high heat. Add steaks; cook 4 to 5 minutes per side or until desired doneness. Remove steaks to plate; keep warm. Add onion to skillet; cook and stir 2 minutes or until softened. Add flour and sea salt; cook and stir 1 minute

  • Pour mushroom mixture into skillet. Bring to boil and cook 10 to 12 minutes or until sauce is thickened and mushrooms are tender, stirring occasionally. Return steaks to skillet; cook 1 minute or until heated through. Season to taste, as desired

Nutrition information

Nutritional Information coming soon!