I got the chance to try the Steak Sampler pack from Strauss Direct and the meat so far is super tender! I’m using Strauss Direct tenderloin filets in this recipe, but you can use whatever meat you want (just be sure to adjust the cook time for the meat if necessary). Besides the steak, the real star of this recipe is the cream sauce, which I made using Bone Broth Collagen!

Why use Bone Broth Collagen in a keto & low carb recipe?

I first started using Bone Broth Collagen 6 months into my keto journey. I had heard about all of the benefits of Bone Broth Collagen for your hair, skin, and nails, but I was stumped on how to use it. One day, I decided to give it a try in my Keto Sweet Thai Chili sauce then realized it can be used as a low carb sauce thickener. To date, I’ve tried two Bone Broth Collagens: Vital Proteins Beef Bone Broth & Ketologie Smokey Beef Bone Broth. Both do the job of thickening sauce and adding a beefy flavor. In my opinion, Ketologie Smokey Beef Bone Broth has much more seasoning and salt so be sure to adjust added salt if you’re planning to use it in any recipe.

Peppercorn Steak w/ Mushroom Cream Sauce

A keto-friendly recipe for peppercorn steak with a mushroom cream sauce.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2

Calories: 646kcal

Author: Davinah S. Smith

Ingredients

• 10 oz grass-fed tenderloin filet steaks (2, 5oz steaks) the steaks should be at room temperature before they hit the pan
• 1/2 tbsp freshly ground black peppercorns
• 1 tsp dried Tarragon
• 1 tsp Sea Salt
• 1/2 tbsp onion powder
• 3 tbsp butter 1 tbsp for veggies, 2 tbsp for steak
• 3 cloves garlic minced
• 1 shallot thinly sliced
• 1/3 cup water
• 2 scoops Vital Proteins Beef Bone Broth Collagen
• 1/2 cup heavy cream
• 2 tbsp sour cream
• 2 tbsp Fresh parsley
• 1 tsp lemon juice

Instructions

• Make the spice mix by combining freshly ground black peppercorns, dried tarragon, salt, and onion powder. I recommend combining the spices in a small bowl so that the steaks get an even mix of all spices.
• Pat the steak dry and divide the spice mix evenly on each steak
• Toss the steak in the mix until it is coated (top, bottom, and side)
• Heat a frying pan or cast iron skillet to medium-high heat
• Add 2 tbsp butter and allow it to sizzle
• Cook steak for 4 minutes per side (or 1-3 minutes longer depending on how done you'd like the steak to be. Mine were medium well).
• Remove the steak from the pan and set aside. I like to make a tent with foil to allow my steak to stay warm and cook a little longer
• Turn the pan to medium low
• Add remaining tbsp of butter to the pan
• Add shallots and garlic to the pan and cook until translucent (~2 minutes)
• Add water and scoops of bone broth. Mix so that the powder is fully incorporated and without lumps.
• Add sour cream, heavy cream to the pan and cook until it thickens like a sauce (~3 minutes)
• Stir in parsley and lemon juice. Top the steak with the sauce and serve immediately.

Recipe Nutrition Facts

Nutrition Facts

Peppercorn Steak w/ Mushroom Cream Sauce

Amount Per Serving

Calories 646 Calories from Fat 468

% Daily Value*

Total Fat 52g 80%

Saturated Fat 29g 145%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 222mg 74%

Sodium 1700mg 71%

Potassium 615mg 18%

Total Carbohydrates 7g 2%

Dietary Fiber 1g 4%

Sugars 1g

Protein 39g 78%

Vitamin A 18.5%

Vitamin C 10.2%

Calcium 11.1%

Iron 17.6%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe?Use #DrDavinahS when posting your photo of this dish, and follow @DrDavinahS on Instagram