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Nutrition Facts
Serving Size 445 g
(Approx. 2 Servings)
Amount Per Serving
Calories 690 Calories From Fat 360
% Daily Value*
Total Fat 41 g 63%
Saturated Fat 20 g 100%
Trans Fat 1.0 g
Cholesterol 180 mg 60%
Sodium 1070 mg 45%
Total Carbohydrate 11 g 4%
Dietary Fiber 2 g 8%
Sugars 8 g
Protein 56 g
Vitamin A 20% Iron 30%
Vitamin C 2% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Steak Au Poivre with Sherry Mushroom Cream Sauce
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
2  People


Recipe makes 2 Servings

16 Oz New York Strip, or rib eye
1 Tbsp grapeseed oil, plus more as needed
1/2 Tsp kosher salt, plus more as needed for seasoning
1 Tsp coarsely cracked black pepper, plus more as needed for seasoning
1 medium shallot, minced
8 Oz baby bella mushrooms, cleaned
1/3 cup(s) sherry wine
1/2 cup(s) beef broth
1/2 cup(s) heavy whipping cream
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Allow steaks to sit at room temperature at least 20 minutes. Heat a cast iron skillet over medium heat and allow to get very hot, 5 to 10 minutes.
Brush oil over steaks, and season liberally with salt and pepper. Sear meat in pan and cook 3 to 4 minutes on one side or until nicely caramelized.
Turn off heat, flip meat over and cook an additional 4 to 6 minutes or until temperature reaches 140 - 145ºF. There will be enough residual heat in pan to finish cooking, depending on desired doneness and thickness of meat.
Remove meat from pan to a dish and cover with foil. Make pan sauce while steaks rest.
Using same pan, do not wipe or pour out any remaining fat or cooked bits. Set pan over medium-low heat.
Add shallots and mushrooms and stir fry 2 to 3 minutes scraping up cooked bits. Add wine and turn up heat to medium, cook until wine is almost evaporated. Add broth and cream.
Continue to cook until cream mixture starts to thicken and can easily coat back of a spoon without running off. Remove from heat and allow to cool. Season to taste as needed with more salt and pepper. Serve sauce over steaks. Garnish with fresh herbs if desired.


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