Guest guest Posted September 29, 2006 Report Share Posted September 29, 2006 , My, another really great sounding recipe. Cy, the Ancient Okie... STEAK AU POIVRE STEAK AU POIVRE Serves: 4 Source: The New Family Cookbook for People with Diabetes Info: http://diabeticgourmet.com/book_archive/details/26.shtml INGREDIENTS - Four 4-ounce tenderloin (filet migon) steaks (1 pound total), well trimmed - 2 teaspoons olive oil - 1-1/2 teaspoons cracked black peppercorns, or enough to cover both sides of the meat - 1/2 cup dry red wine - 1/2 cup unsalted homemade or canned reduced-sodium beef broth DIRECTIONS Heat a large non-stick skillet over medium-high heat until hot, about 3 minutes. Brush the steaks lightly on both sides with oil. Press the peppercorns evenly onto both sides of the steaks. Put the steaks in the hot skillet and sear quickly until the meat is medium-rare, about 3 minutes per side for 1-inch steaks, about 2 minutes per side for 3/4-inch steaks. Remove the steaks to a warm platter or 4 plates. Add the wine and broth to the skillet; simmer until the liquid is slightly reduced, about 2 minutes. Pour the sauce over the steaks; serve immediately. Nutritional Information Per Serving: (3 ounces cooked steak) Calories: 238, Fat: 13 g, Cholesterol: 72 mg, Sodium: 131 mg, Carbohydrate: 0 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 24 g Diabetic Exchanges: 4 Lean Meat, 1/2 Fat RECIPE FROM THE ARCHIVE: No-fry Potato and Spinach Latkas http://diabeticgourmet.com/recipes/html/211.shtml friends are quiet angels who lift us to our feet, when our wings have forgotten how to fly Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2006 Report Share Posted September 29, 2006 Now this sounds good and right up my alley. yum yum. STEAK AU POIVRE > > > > STEAK AU POIVRE > > Serves: 4 > Source: The New Family Cookbook for People with Diabetes > Info: > http://diabeticgourmet.com/book_archive/details/26.shtml > > INGREDIENTS > > - Four 4-ounce tenderloin (filet migon) > steaks (1 pound total), well trimmed > - 2 teaspoons olive oil > - 1-1/2 teaspoons cracked black peppercorns, > or enough to cover both sides of the meat > - 1/2 cup dry red wine > - 1/2 cup unsalted homemade > or canned reduced-sodium beef broth > > DIRECTIONS > > Heat a large non-stick skillet over > medium-high heat until hot, about 3 minutes. > > Brush the steaks lightly on both sides with oil. > Press the peppercorns evenly onto both sides of the steaks. > > Put the steaks in the hot skillet and sear quickly until > the meat is medium-rare, about 3 minutes per side for > 1-inch steaks, about 2 minutes per side for 3/4-inch steaks. > > Remove the steaks to a warm platter or 4 plates. > Add the wine and broth to the skillet; simmer until > the liquid is slightly reduced, about 2 minutes. > Pour the sauce over the steaks; serve immediately. > > Nutritional Information Per Serving: (3 ounces cooked steak) > Calories: 238, Fat: 13 g, Cholesterol: 72 mg, Sodium: 131 mg, > Carbohydrate: 0 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 24 g > Diabetic Exchanges: 4 Lean Meat, 1/2 Fat > > RECIPE FROM THE ARCHIVE: > No-fry Potato and Spinach Latkas > http://diabeticgourmet.com/recipes/html/211.shtml > > friends are quiet angels who lift us to our feet, when our wings have > forgotten how to fly > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2006 Report Share Posted September 29, 2006 Thanks, I was just setting down to have my lunch, consisting of a bologna and cheese sandwich. You really know how to hurt a guy. Smile, STEAK AU POIVRE > > > > > STEAK AU POIVRE > > Serves: 4 > Source: The New Family Cookbook for People with Diabetes > Info: > http://diabeticgourmet.com/book_archive/details/26.shtml > > INGREDIENTS > > - Four 4-ounce tenderloin (filet migon) > steaks (1 pound total), well trimmed > - 2 teaspoons olive oil > - 1-1/2 teaspoons cracked black peppercorns, > or enough to cover both sides of the meat > - 1/2 cup dry red wine > - 1/2 cup unsalted homemade > or canned reduced-sodium beef broth > > DIRECTIONS > > Heat a large non-stick skillet over > medium-high heat until hot, about 3 minutes. > > Brush the steaks lightly on both sides with oil. > Press the peppercorns evenly onto both sides of the steaks. > > Put the steaks in the hot skillet and sear quickly until the meat is > medium-rare, about 3 minutes per side for 1-inch steaks, about 2 minutes > per > side for 3/4-inch steaks. > > Remove the steaks to a warm platter or 4 plates. > Add the wine and broth to the skillet; simmer until the liquid is slightly > reduced, about 2 minutes. > Pour the sauce over the steaks; serve immediately. > > Nutritional Information Per Serving: (3 ounces cooked steak) > Calories: 238, Fat: 13 g, Cholesterol: 72 mg, Sodium: 131 mg, > Carbohydrate: 0 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 24 g Diabetic > Exchanges: 4 Lean Meat, 1/2 Fat > > RECIPE FROM THE ARCHIVE: > No-fry Potato and Spinach Latkas > http://diabeticgourmet.com/recipes/html/211.shtml > > friends are quiet angels who lift us to our feet, when our wings have > forgotten how to fly > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2006 Report Share Posted September 29, 2006 Billie, Yup, does these things on purpose! (LOL) Just wait until the Thanksgiving Virtual Feast and then you will be able to eat all you want of whatever you want.... (LOL) Cy, the Ancient Okie... Re: STEAK AU POIVRE Thanks, I was just setting down to have my lunch, consisting of a bologna and cheese sandwich. You really know how to hurt a guy. Smile, STEAK AU POIVRE > > > > > STEAK AU POIVRE > > Serves: 4 > Source: The New Family Cookbook for People with Diabetes > Info: > http://diabeticgourmet.com/book_archive/details/26.shtml > > INGREDIENTS > > - Four 4-ounce tenderloin (filet migon) > steaks (1 pound total), well trimmed > - 2 teaspoons olive oil > - 1-1/2 teaspoons cracked black peppercorns, > or enough to cover both sides of the meat > - 1/2 cup dry red wine > - 1/2 cup unsalted homemade > or canned reduced-sodium beef broth > > DIRECTIONS > > Heat a large non-stick skillet over > medium-high heat until hot, about 3 minutes. > > Brush the steaks lightly on both sides with oil. > Press the peppercorns evenly onto both sides of the steaks. > > Put the steaks in the hot skillet and sear quickly until the meat is > medium-rare, about 3 minutes per side for 1-inch steaks, about 2 minutes > per > side for 3/4-inch steaks. > > Remove the steaks to a warm platter or 4 plates. > Add the wine and broth to the skillet; simmer until the liquid is slightly > reduced, about 2 minutes. > Pour the sauce over the steaks; serve immediately. > > Nutritional Information Per Serving: (3 ounces cooked steak) > Calories: 238, Fat: 13 g, Cholesterol: 72 mg, Sodium: 131 mg, > Carbohydrate: 0 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 24 g Diabetic > Exchanges: 4 Lean Meat, 1/2 Fat > > RECIPE FROM THE ARCHIVE: > No-fry Potato and Spinach Latkas > http://diabeticgourmet.com/recipes/html/211.shtml > > friends are quiet angels who lift us to our feet, when our wings have > forgotten how to fly > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2006 Report Share Posted September 29, 2006 Hey! You noticed the timing? That's what I do best! STEAK AU POIVRE >> >> >> >> >> STEAK AU POIVRE >> >> Serves: 4 >> Source: The New Family Cookbook for People with Diabetes >> Info: >> http://diabeticgourmet.com/book_archive/details/26.shtml >> >> INGREDIENTS >> >> - Four 4-ounce tenderloin (filet migon) >> steaks (1 pound total), well trimmed >> - 2 teaspoons olive oil >> - 1-1/2 teaspoons cracked black peppercorns, >> or enough to cover both sides of the meat >> - 1/2 cup dry red wine >> - 1/2 cup unsalted homemade >> or canned reduced-sodium beef broth >> >> DIRECTIONS >> >> Heat a large non-stick skillet over >> medium-high heat until hot, about 3 minutes. >> >> Brush the steaks lightly on both sides with oil. >> Press the peppercorns evenly onto both sides of the steaks. >> >> Put the steaks in the hot skillet and sear quickly until the meat is >> medium-rare, about 3 minutes per side for 1-inch steaks, about 2 minutes >> per >> side for 3/4-inch steaks. >> >> Remove the steaks to a warm platter or 4 plates. >> Add the wine and broth to the skillet; simmer until the liquid is >> slightly >> reduced, about 2 minutes. >> Pour the sauce over the steaks; serve immediately. >> >> Nutritional Information Per Serving: (3 ounces cooked steak) >> Calories: 238, Fat: 13 g, Cholesterol: 72 mg, Sodium: 131 mg, >> Carbohydrate: 0 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 24 g >> Diabetic >> Exchanges: 4 Lean Meat, 1/2 Fat >> >> RECIPE FROM THE ARCHIVE: >> No-fry Potato and Spinach Latkas >> http://diabeticgourmet.com/recipes/html/211.shtml >> >> friends are quiet angels who lift us to our feet, when our wings have >> forgotten how to fly >> >> >> >> >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2006 Report Share Posted September 30, 2006 No, I prefer beer or red wine. STEAK AU POIVRE > > >> >> >> >> STEAK AU POIVRE >> >> Serves: 4 >> Source: The New Family Cookbook for People with Diabetes >> Info: >> http://diabeticgourmet.com/book_archive/details/26.shtml >> >> INGREDIENTS >> >> - Four 4-ounce tenderloin (filet migon) >> steaks (1 pound total), well trimmed >> - 2 teaspoons olive oil >> - 1-1/2 teaspoons cracked black peppercorns, >> or enough to cover both sides of the meat >> - 1/2 cup dry red wine >> - 1/2 cup unsalted homemade >> or canned reduced-sodium beef broth >> >> DIRECTIONS >> >> Heat a large non-stick skillet over >> medium-high heat until hot, about 3 minutes. >> >> Brush the steaks lightly on both sides with oil. >> Press the peppercorns evenly onto both sides of the steaks. >> >> Put the steaks in the hot skillet and sear quickly until >> the meat is medium-rare, about 3 minutes per side for >> 1-inch steaks, about 2 minutes per side for 3/4-inch steaks. >> >> Remove the steaks to a warm platter or 4 plates. >> Add the wine and broth to the skillet; simmer until >> the liquid is slightly reduced, about 2 minutes. >> Pour the sauce over the steaks; serve immediately. >> >> Nutritional Information Per Serving: (3 ounces cooked steak) >> Calories: 238, Fat: 13 g, Cholesterol: 72 mg, Sodium: 131 mg, >> Carbohydrate: 0 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 24 g >> Diabetic Exchanges: 4 Lean Meat, 1/2 Fat >> >> RECIPE FROM THE ARCHIVE: >> No-fry Potato and Spinach Latkas >> http://diabeticgourmet.com/recipes/html/211.shtml >> >> friends are quiet angels who lift us to our feet, when our wings have >> forgotten how to fly >> >> >> >> >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2006 Report Share Posted October 1, 2006 Using the carb guide information, as a general rule of thumb, a, a dry wine has around 1 carb for every two ounces consumed. Saying it another way, one ounce of wine has a half carb. If you want sweet wine, just put a packet of stevia in a full glass of red wine and sip on it for a long time. This way you can consume 4-6 grams of sweetness for an hour or so. It makes a delicious all natural totty. If you prefer white wine, it is about the same. STEAK AU POIVRE >> >> >>> >>> >>> >>> STEAK AU POIVRE >>> >>> Serves: 4 >>> Source: The New Family Cookbook for People with Diabetes >>> Info: >>> http://diabeticgourmet.com/book_archive/details/26.shtml >>> >>> INGREDIENTS >>> >>> - Four 4-ounce tenderloin (filet migon) >>> steaks (1 pound total), well trimmed >>> - 2 teaspoons olive oil >>> - 1-1/2 teaspoons cracked black peppercorns, >>> or enough to cover both sides of the meat >>> - 1/2 cup dry red wine >>> - 1/2 cup unsalted homemade >>> or canned reduced-sodium beef broth >>> >>> DIRECTIONS >>> >>> Heat a large non-stick skillet over >>> medium-high heat until hot, about 3 minutes. >>> >>> Brush the steaks lightly on both sides with oil. >>> Press the peppercorns evenly onto both sides of the steaks. >>> >>> Put the steaks in the hot skillet and sear quickly until >>> the meat is medium-rare, about 3 minutes per side for >>> 1-inch steaks, about 2 minutes per side for 3/4-inch steaks. >>> >>> Remove the steaks to a warm platter or 4 plates. >>> Add the wine and broth to the skillet; simmer until >>> the liquid is slightly reduced, about 2 minutes. >>> Pour the sauce over the steaks; serve immediately. >>> >>> Nutritional Information Per Serving: (3 ounces cooked steak) >>> Calories: 238, Fat: 13 g, Cholesterol: 72 mg, Sodium: 131 mg, >>> Carbohydrate: 0 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 24 g >>> Diabetic Exchanges: 4 Lean Meat, 1/2 Fat >>> >>> RECIPE FROM THE ARCHIVE: >>> No-fry Potato and Spinach Latkas >>> http://diabeticgourmet.com/recipes/html/211.shtml >>> >>> friends are quiet angels who lift us to our feet, when our wings have >>> forgotten how to fly >>> >>> >>> >>> >>> >>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2006 Report Share Posted October 1, 2006 Hey, fellows, don't forget! A week from today is The Canadian Thanksgiving, so I will have some of that wonderful dry red homemade wine! We are gearing up here for the party! STEAK AU POIVRE >>> >>> >>>> >>>> >>>> >>>> STEAK AU POIVRE >>>> >>>> Serves: 4 >>>> Source: The New Family Cookbook for People with Diabetes >>>> Info: >>>> http://diabeticgourmet.com/book_archive/details/26.shtml >>>> >>>> INGREDIENTS >>>> >>>> - Four 4-ounce tenderloin (filet migon) >>>> steaks (1 pound total), well trimmed >>>> - 2 teaspoons olive oil >>>> - 1-1/2 teaspoons cracked black peppercorns, >>>> or enough to cover both sides of the meat >>>> - 1/2 cup dry red wine >>>> - 1/2 cup unsalted homemade >>>> or canned reduced-sodium beef broth >>>> >>>> DIRECTIONS >>>> >>>> Heat a large non-stick skillet over >>>> medium-high heat until hot, about 3 minutes. >>>> >>>> Brush the steaks lightly on both sides with oil. >>>> Press the peppercorns evenly onto both sides of the steaks. >>>> >>>> Put the steaks in the hot skillet and sear quickly until >>>> the meat is medium-rare, about 3 minutes per side for >>>> 1-inch steaks, about 2 minutes per side for 3/4-inch steaks. >>>> >>>> Remove the steaks to a warm platter or 4 plates. >>>> Add the wine and broth to the skillet; simmer until >>>> the liquid is slightly reduced, about 2 minutes. >>>> Pour the sauce over the steaks; serve immediately. >>>> >>>> Nutritional Information Per Serving: (3 ounces cooked steak) >>>> Calories: 238, Fat: 13 g, Cholesterol: 72 mg, Sodium: 131 mg, >>>> Carbohydrate: 0 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 24 g >>>> Diabetic Exchanges: 4 Lean Meat, 1/2 Fat >>>> >>>> RECIPE FROM THE ARCHIVE: >>>> No-fry Potato and Spinach Latkas >>>> http://diabeticgourmet.com/recipes/html/211.shtml >>>> >>>> friends are quiet angels who lift us to our feet, when our wings have >>>> forgotten how to fly >>>> >>>> >>>> >>>> >>>> >>>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2006 Report Share Posted October 1, 2006 , Just save a place for me. I will be on my way. Man, this a great because we can celebrate two Thanksgiving feasts each year! Cy, the Ancient Okie... Re: STEAK AU POIVRE Hey, fellows, don't forget! A week from today is The Canadian Thanksgiving, so I will have some of that wonderful dry red homemade wine! We are gearing up here for the party! STEAK AU POIVRE >>> >>> >>>> >>>> >>>> >>>> STEAK AU POIVRE >>>> >>>> Serves: 4 >>>> Source: The New Family Cookbook for People with Diabetes >>>> Info: >>>> http://diabeticgourmet.com/book_archive/details/26.shtml >>>> >>>> INGREDIENTS >>>> >>>> - Four 4-ounce tenderloin (filet migon) >>>> steaks (1 pound total), well trimmed >>>> - 2 teaspoons olive oil >>>> - 1-1/2 teaspoons cracked black peppercorns, >>>> or enough to cover both sides of the meat >>>> - 1/2 cup dry red wine >>>> - 1/2 cup unsalted homemade >>>> or canned reduced-sodium beef broth >>>> >>>> DIRECTIONS >>>> >>>> Heat a large non-stick skillet over >>>> medium-high heat until hot, about 3 minutes. >>>> >>>> Brush the steaks lightly on both sides with oil. >>>> Press the peppercorns evenly onto both sides of the steaks. >>>> >>>> Put the steaks in the hot skillet and sear quickly until >>>> the meat is medium-rare, about 3 minutes per side for >>>> 1-inch steaks, about 2 minutes per side for 3/4-inch steaks. >>>> >>>> Remove the steaks to a warm platter or 4 plates. >>>> Add the wine and broth to the skillet; simmer until >>>> the liquid is slightly reduced, about 2 minutes. >>>> Pour the sauce over the steaks; serve immediately. >>>> >>>> Nutritional Information Per Serving: (3 ounces cooked steak) >>>> Calories: 238, Fat: 13 g, Cholesterol: 72 mg, Sodium: 131 mg, >>>> Carbohydrate: 0 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 24 g >>>> Diabetic Exchanges: 4 Lean Meat, 1/2 Fat >>>> >>>> RECIPE FROM THE ARCHIVE: >>>> No-fry Potato and Spinach Latkas >>>> http://diabeticgourmet.com/recipes/html/211.shtml >>>> >>>> friends are quiet angels who lift us to our feet, when our wings have >>>> forgotten how to fly >>>> >>>> >>>> >>>> >>>> >>>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2006 Report Share Posted October 1, 2006 Hey, Cy, done! Seeing how you always have such fatherly advice, we will save a place for you at the head of the table! STEAK AU POIVRE >>>> >>>> >>>>> >>>>> >>>>> >>>>> STEAK AU POIVRE >>>>> >>>>> Serves: 4 >>>>> Source: The New Family Cookbook for People with Diabetes >>>>> Info: >>>>> http://diabeticgourmet.com/book_archive/details/26.shtml >>>>> >>>>> INGREDIENTS >>>>> >>>>> - Four 4-ounce tenderloin (filet migon) >>>>> steaks (1 pound total), well trimmed >>>>> - 2 teaspoons olive oil >>>>> - 1-1/2 teaspoons cracked black peppercorns, >>>>> or enough to cover both sides of the meat >>>>> - 1/2 cup dry red wine >>>>> - 1/2 cup unsalted homemade >>>>> or canned reduced-sodium beef broth >>>>> >>>>> DIRECTIONS >>>>> >>>>> Heat a large non-stick skillet over >>>>> medium-high heat until hot, about 3 minutes. >>>>> >>>>> Brush the steaks lightly on both sides with oil. >>>>> Press the peppercorns evenly onto both sides of the steaks. >>>>> >>>>> Put the steaks in the hot skillet and sear quickly until >>>>> the meat is medium-rare, about 3 minutes per side for >>>>> 1-inch steaks, about 2 minutes per side for 3/4-inch steaks. >>>>> >>>>> Remove the steaks to a warm platter or 4 plates. >>>>> Add the wine and broth to the skillet; simmer until >>>>> the liquid is slightly reduced, about 2 minutes. >>>>> Pour the sauce over the steaks; serve immediately. >>>>> >>>>> Nutritional Information Per Serving: (3 ounces cooked steak) >>>>> Calories: 238, Fat: 13 g, Cholesterol: 72 mg, Sodium: 131 mg, >>>>> Carbohydrate: 0 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 24 g >>>>> Diabetic Exchanges: 4 Lean Meat, 1/2 Fat >>>>> >>>>> RECIPE FROM THE ARCHIVE: >>>>> No-fry Potato and Spinach Latkas >>>>> http://diabeticgourmet.com/recipes/html/211.shtml >>>>> >>>>> friends are quiet angels who lift us to our feet, when our wings have >>>>> forgotten how to fly >>>>> >>>>> >>>>> >>>>> >>>>> >>>>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 2, 2006 Report Share Posted October 2, 2006 I'll be there with bells on! Cy, the Ancient Okie... Re: STEAK AU POIVRE Hey, Cy, done! Seeing how you always have such fatherly advice, we will save a place for you at the head of the table! STEAK AU POIVRE >>>> >>>> >>>>> >>>>> >>>>> >>>>> STEAK AU POIVRE >>>>> >>>>> Serves: 4 >>>>> Source: The New Family Cookbook for People with Diabetes >>>>> Info: >>>>> http://diabeticgourmet.com/book_archive/details/26.shtml >>>>> >>>>> INGREDIENTS >>>>> >>>>> - Four 4-ounce tenderloin (filet migon) >>>>> steaks (1 pound total), well trimmed >>>>> - 2 teaspoons olive oil >>>>> - 1-1/2 teaspoons cracked black peppercorns, >>>>> or enough to cover both sides of the meat >>>>> - 1/2 cup dry red wine >>>>> - 1/2 cup unsalted homemade >>>>> or canned reduced-sodium beef broth >>>>> >>>>> DIRECTIONS >>>>> >>>>> Heat a large non-stick skillet over >>>>> medium-high heat until hot, about 3 minutes. >>>>> >>>>> Brush the steaks lightly on both sides with oil. >>>>> Press the peppercorns evenly onto both sides of the steaks. >>>>> >>>>> Put the steaks in the hot skillet and sear quickly until >>>>> the meat is medium-rare, about 3 minutes per side for >>>>> 1-inch steaks, about 2 minutes per side for 3/4-inch steaks. >>>>> >>>>> Remove the steaks to a warm platter or 4 plates. >>>>> Add the wine and broth to the skillet; simmer until >>>>> the liquid is slightly reduced, about 2 minutes. >>>>> Pour the sauce over the steaks; serve immediately. >>>>> >>>>> Nutritional Information Per Serving: (3 ounces cooked steak) >>>>> Calories: 238, Fat: 13 g, Cholesterol: 72 mg, Sodium: 131 mg, >>>>> Carbohydrate: 0 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 24 g >>>>> Diabetic Exchanges: 4 Lean Meat, 1/2 Fat >>>>> >>>>> RECIPE FROM THE ARCHIVE: >>>>> No-fry Potato and Spinach Latkas >>>>> http://diabeticgourmet.com/recipes/html/211.shtml >>>>> >>>>> friends are quiet angels who lift us to our feet, when our wings have >>>>> forgotten how to fly >>>>> >>>>> >>>>> >>>>> >>>>> >>>>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 2, 2006 Report Share Posted October 2, 2006 ,I'm not Cy, but we start with Thanksgiving-or anyother holidaywe canthink up up-her is U.S.! Re: STEAK AU POIVRE Hey Cy, Isn't it a bit early for Christmas? Rowe STEAK AU POIVRE > >>>> > >>>> > >>>>> > >>>>> > >>>>> > >>>>> STEAK AU POIVRE > >>>>> > >>>>> Serves: 4 > >>>>> Source: The New Family Cookbook for People with Diabetes > >>>>> Info: > >>>>> http://diabeticgourmet.com/book_archive/details/26.shtml > >>>>> > >>>>> INGREDIENTS > >>>>> > >>>>> - Four 4-ounce tenderloin (filet migon) > >>>>> steaks (1 pound total), well trimmed > >>>>> - 2 teaspoons olive oil > >>>>> - 1-1/2 teaspoons cracked black peppercorns, > >>>>> or enough to cover both sides of the meat > >>>>> - 1/2 cup dry red wine > >>>>> - 1/2 cup unsalted homemade > >>>>> or canned reduced-sodium beef broth > >>>>> > >>>>> DIRECTIONS > >>>>> > >>>>> Heat a large non-stick skillet over > >>>>> medium-high heat until hot, about 3 minutes. > >>>>> > >>>>> Brush the steaks lightly on both sides with oil. > >>>>> Press the peppercorns evenly onto both sides of the steaks. > >>>>> > >>>>> Put the steaks in the hot skillet and sear quickly until > >>>>> the meat is medium-rare, about 3 minutes per side for > >>>>> 1-inch steaks, about 2 minutes per side for 3/4-inch steaks. > >>>>> > >>>>> Remove the steaks to a warm platter or 4 plates. > >>>>> Add the wine and broth to the skillet; simmer until > >>>>> the liquid is slightly reduced, about 2 minutes. > >>>>> Pour the sauce over the steaks; serve immediately. > >>>>> > >>>>> Nutritional Information Per Serving: (3 ounces cooked steak) > >>>>> Calories: 238, Fat: 13 g, Cholesterol: 72 mg, Sodium: 131 mg, > >>>>> Carbohydrate: 0 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 24 g > >>>>> Diabetic Exchanges: 4 Lean Meat, 1/2 Fat > >>>>> > >>>>> RECIPE FROM THE ARCHIVE: > >>>>> No-fry Potato and Spinach Latkas > >>>>> http://diabeticgourmet.com/recipes/html/211.shtml > >>>>> > >>>>> friends are quiet angels who lift us to our feet, when our wings have > >>>>> forgotten how to fly > >>>>> > >>>>> > >>>>> > >>>>> > >>>>> > >>>>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2006 Report Share Posted October 3, 2006 , The term " with bells on " is a leftover from the horse and buggy days. Many horses had bells on their harness in order that their approach would be known to pedestrian traffic as well as other conveyances. Yup , might as well start with Thanksgiving as any other date you can think of. The fact that the Canadian Thanksgiving is earlier than ours is really great news... Cy, the Ancient Okie... Re: STEAK AU POIVRE Hey Cy, Isn't it a bit early for Christmas? Rowe STEAK AU POIVRE > >>>> > >>>> > >>>>> > >>>>> > >>>>> > >>>>> STEAK AU POIVRE > >>>>> > >>>>> Serves: 4 > >>>>> Source: The New Family Cookbook for People with Diabetes > >>>>> Info: > >>>>> http://diabeticgourmet.com/book_archive/details/26.shtml > >>>>> > >>>>> INGREDIENTS > >>>>> > >>>>> - Four 4-ounce tenderloin (filet migon) > >>>>> steaks (1 pound total), well trimmed > >>>>> - 2 teaspoons olive oil > >>>>> - 1-1/2 teaspoons cracked black peppercorns, > >>>>> or enough to cover both sides of the meat > >>>>> - 1/2 cup dry red wine > >>>>> - 1/2 cup unsalted homemade > >>>>> or canned reduced-sodium beef broth > >>>>> > >>>>> DIRECTIONS > >>>>> > >>>>> Heat a large non-stick skillet over > >>>>> medium-high heat until hot, about 3 minutes. > >>>>> > >>>>> Brush the steaks lightly on both sides with oil. > >>>>> Press the peppercorns evenly onto both sides of the steaks. > >>>>> > >>>>> Put the steaks in the hot skillet and sear quickly until > >>>>> the meat is medium-rare, about 3 minutes per side for > >>>>> 1-inch steaks, about 2 minutes per side for 3/4-inch steaks. > >>>>> > >>>>> Remove the steaks to a warm platter or 4 plates. > >>>>> Add the wine and broth to the skillet; simmer until > >>>>> the liquid is slightly reduced, about 2 minutes. > >>>>> Pour the sauce over the steaks; serve immediately. > >>>>> > >>>>> Nutritional Information Per Serving: (3 ounces cooked steak) > >>>>> Calories: 238, Fat: 13 g, Cholesterol: 72 mg, Sodium: 131 mg, > >>>>> Carbohydrate: 0 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 24 g > >>>>> Diabetic Exchanges: 4 Lean Meat, 1/2 Fat > >>>>> > >>>>> RECIPE FROM THE ARCHIVE: > >>>>> No-fry Potato and Spinach Latkas > >>>>> http://diabeticgourmet.com/recipes/html/211.shtml > >>>>> > >>>>> friends are quiet angels who lift us to our feet, when our wings have > >>>>> forgotten how to fly > >>>>> > >>>>> > >>>>> > >>>>> > >>>>> > >>>>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2006 Report Share Posted October 3, 2006 Sure, is, bu oh, my all the carbs probably acquired with both Thanksgivings! Re: STEAK AU POIVRE Hey Cy, Isn't it a bit early for Christmas? Rowe STEAK AU POIVRE > >>>> > >>>> > >>>>> > >>>>> > >>>>> > >>>>> STEAK AU POIVRE > >>>>> > >>>>> Serves: 4 > >>>>> Source: The New Family Cookbook for People with Diabetes > >>>>> Info: > >>>>> http://diabeticgourmet.com/book_archive/details/26.shtml > >>>>> > >>>>> INGREDIENTS > >>>>> > >>>>> - Four 4-ounce tenderloin (filet migon) > >>>>> steaks (1 pound total), well trimmed > >>>>> - 2 teaspoons olive oil > >>>>> - 1-1/2 teaspoons cracked black peppercorns, > >>>>> or enough to cover both sides of the meat > >>>>> - 1/2 cup dry red wine > >>>>> - 1/2 cup unsalted homemade > >>>>> or canned reduced-sodium beef broth > >>>>> > >>>>> DIRECTIONS > >>>>> > >>>>> Heat a large non-stick skillet over > >>>>> medium-high heat until hot, about 3 minutes. > >>>>> > >>>>> Brush the steaks lightly on both sides with oil. > >>>>> Press the peppercorns evenly onto both sides of the steaks. > >>>>> > >>>>> Put the steaks in the hot skillet and sear quickly until > >>>>> the meat is medium-rare, about 3 minutes per side for > >>>>> 1-inch steaks, about 2 minutes per side for 3/4-inch steaks. > >>>>> > >>>>> Remove the steaks to a warm platter or 4 plates. > >>>>> Add the wine and broth to the skillet; simmer until > >>>>> the liquid is slightly reduced, about 2 minutes. > >>>>> Pour the sauce over the steaks; serve immediately. > >>>>> > >>>>> Nutritional Information Per Serving: (3 ounces cooked steak) > >>>>> Calories: 238, Fat: 13 g, Cholesterol: 72 mg, Sodium: 131 mg, > >>>>> Carbohydrate: 0 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 24 g > >>>>> Diabetic Exchanges: 4 Lean Meat, 1/2 Fat > >>>>> > >>>>> RECIPE FROM THE ARCHIVE: > >>>>> No-fry Potato and Spinach Latkas > >>>>> http://diabeticgourmet.com/recipes/html/211.shtml > >>>>> > >>>>> friends are quiet angels who lift us to our feet, when our wings have > >>>>> forgotten how to fly > >>>>> > >>>>> > >>>>> > >>>>> > >>>>> > >>>>> Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.