Steak au poivre (steak with peppercorns) is one of the all-time great French bistro dishes. Few things complement a great steak like peppercorns, brandy, and cream. Needless to say, the original is way out of our budget, calorically speaking. At one-fourth of the original calories and one-tenth of the fat, this version will make you wonder why it hasn’t been revised until now.

　　

Ingredients

serves 4

　　4 tablespoons plus 1 teaspoon very coarsely ground black pepper

　　Four 4-ounce portions lean filet mignon (about 1 inch thick)

　　Salt

　　Nonstick cooking spray

　　2 tablespoons brandy or cognac

　　1 1/2 cups evaporated skim milk

　　1 1/2 tablespoons cornstarch

　　

Step 1

Heat a large cast-iron skillet over high heat.

　　

Step 2

Place the 4 tablespoons pepper on a small plate. Season the steaks with salt to taste, and dredge one side of each steak in the pepper, pressing down so that it adheres well.

　　

Step 3

When the pan is hot, spray it generously with cooking spray and add the steaks, pepper side down. Cook the steaks for 3 to 4 minutes per side for rare. Transfer the steaks to a serving platter, and tent it with foil to keep them warm.

　　

Step 4

Add the brandy and the remaining 1 teaspoon pepper to the skillet. While the brandy is reducing, whisk the evaporated skim milk into the cornstarch in a medium bowl.

　　

Step 5

When the brandy has reduced by about half, whisk the cornstarch mixture into the skillet. Bring the sauce to a boil. Then reduce the heat to low and simmer, whisking constantly, until the sauce has thickened, about 2 minutes. Spoon the sauce over the steaks, and serve.

　　

nutrition information

Step 6

Fat: 86.3g (before), 7.8g (after)

　　

Step 7

Calories: 1,325 (before), 294 (after)

　　

Step 8

Protein: 33g

　　

Step 9

Carbohydrates: 18g

　　

Step 10

Cholesterol: 80mg

　　

Step 11

Fiber: 2g

　　

Step 12

Sodium: 322mg

　　Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved.Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.