Peppered Sirloin Steak

Blanch and sauté Brussels sprouts in butter, then sear pepper-crusted sirloin steaks and finish with a red wine deglaze.

Dinner Beef High Protein Steak Keto

Estimated Nutrition

Calories

886.7

kcal / serving

3546.8 kcal total

Carbs

3.7g

per serving

14.8 g total

Fat

72.1g

per serving

288.4 g total

Protein

48.9g

per serving

195.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

for the sprouts

Butter

for the sauce

Liquids

100

Red Wine

Meat

880

Sirloin Steaks

4 steaks approximately 220g each

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

Black Peppercorns

crushed

OilsFats

Olive Oil

1 tablespoon

Vegetables

400

Brussels Sprouts

outer leaves removed and halved

Method

Blanch Brussels sprouts in boiling salted water for 3 minutes and refresh in ice water.

Halve the sprouts and remove the outer leaves.

Sauté the sprouts in 55g of butter for 2 minutes and season with salt and pepper.

Press the steaks into crushed peppercorns and season with salt.

Heat olive oil in a pan and cook steaks for 2 minutes per side until browned.

Set steaks aside to rest and deglaze the pan with red wine and 55g of butter.

Serve steaks over the sprouts and drizzle with the wine sauce.