french

Parisian Steak with Peppercorn Cognac Pan Sauce and Green Beans

This simmered dish pairs sirloin steak with green beans, trimmed, cognac and black peppercorns. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety High protein Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

44 g Protein

19 g Carbohydrates

45 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

177g sirloin steak 248 kcal
177g green beans, trimmed 55 kcal
8g olive oil 71 kcal
11g butter 79 kcal
28g shallot, minced 20 kcal
12g cognac 10 kcal
48g heavy cream 163 kcal
0.81 tsp (2g) black peppercorns 1 kcal
0.4 tsp (1g) salt 0 kcal

Cooking instructions

sirloin steakblack peppercornssalt
Pat the steak dry and season with salt. Crush the peppercorns roughly with the bottom of a pan and press onto both sides of the steak.
green beansbutter
Bring a small pot of salted water to a boil. Cook green beans 3-4 minutes until crisp-tender; drain and toss with 1 tsp butter.
sirloin steakolive oil
Heat a skillet over medium-high. Add oil and sear the steak 3-4 minutes per side (or to desired doneness). Transfer to a plate to rest.
buttershallot
Reduce heat to medium. Add the remaining butter and shallot; cook 1 minute until fragrant.
cognacheavy cream
Carefully add cognac and scrape up browned bits. Simmer 30-60 seconds. Add cream and simmer 2-3 minutes until slightly thickened.
sirloin steakgreen beanssalt
Taste the sauce; adjust salt if needed. Slice steak and spoon sauce over the top. Serve with green beans on the side.