Steak with Quick Mustard & Peppercorn Sauce

Mustard & Peppercorn Sauce can be served with any meat cut including beef steak, pork or lamb chops, and it's my favourite sauce. It's quick, easy to make and you'll only need commonly found ingredients. If you don't eat dairy, use keto-friendly coconut milk instead - you won't be able to tell the difference!

Below I listed the average protein and fat content in a boneless strip or mignon steak. These cuts contain less fat than a ribeye steak if you are also watching your calorie intake on a ketogenic diet:

• 200 g / 7.1 oz steak: 41 grams protein, 31 g fat
• 250 g / 8.8 oz steak: 52 grams protein, 39 g fat
• 300 g / 10.6 oz steak: 62 g protein, 47 g fat

Step-by-step

1. There are two methods you can use to cook your steak depending on its thickness. If the steak is thick (1 ¹/₂ - 1 ³/₄ inch / 4 - 4 ¹/₂ cm), follow the instructions for Reverse-Seared Steak that requires both oven baking and pan searing. Otherwise, for thinner cuts, follow my guide to cook the steak on a pan. Once the steaks are cooked, transfer them onto a wire rack, loosely cover with a foil and let them rest for about 10 minutes before serving.

   

2. Meanwhile, prepare the mustard & peppercorn sauce. Add the remaining ghee to the pan where you cooked the steaks. Crush the peppercorns slightly using a rolling pin or a mortar and pestle.

   

3. Place in the pan and cook over a medium-high heat for 2-3 minutes, until fragrant. Add the onion powder, mustard, cream and bone broth and reduce the heat to medium. Bring to a boil and let the liquid reduce by half.
   If using fresh onion, add to the pan and cook for 3-5 minutes before adding the peppercorns.

   

4. Cook for 3-5 minutes or until creamy.

   

5. Serve the steaks with the sauce, keto cauli-mash and/ or some crunchy greens.

   

Recipe

Steak with Quick Mustard & Peppercorn Sauce

★★★★★4.6 (216 ratings)

Mustard & Peppercorn Sauce can be served with any meat cut including beef steak, pork or lamb chops, and it's ...

Hands on

25m

Overall

45m

Servings

2

3.3 g

Net carbs

42.9 g

Protein

56.3 g

Fat

709

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

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Ingredients makes 2 servings

• Steaks:
• 2 small/ medium boneless strip or filet mignon steaks (400 g/ 14.1 oz)
• 1 tbsp ghee or lard
• salt and pepper to taste (I like pink Himalayan salt)
• Mustard & Peppercorn Sauce:
• 1 tbsp ghee or lard
• 1 tbsp whole peppercorns, black or mixed
• 1 tbsp Dijon mustard - you can make your own
• ¹/₂ tsp onion powder or ¹/₂ small white onion, diced
• ¹/₄ cup heavy whipping cream or coconut milk (60 ml/ 2 fl oz)
• ¹/₄ cup bone broth or chicken stock (you can make your own bone broth)
• salt to taste (I like pink Himalayan salt)

Instructions

1. There are two methods you can use to cook your steak depending on its thickness. If the steak is thick (1 ¹/₂ - 1 ³/₄ inch / 4 - 4 ¹/₂ cm), follow the instructions for Reverse-Seared Steak that requires both oven baking and pan searing. Otherwise, for thinner cuts, follow my guide to cook the steak on a pan. Once the steaks are cooked, transfer them onto a wire rack, loosely cover with a foil and let them rest for about 10 minutes before serving.

2. Meanwhile, prepare the mustard & peppercorn sauce. Add the remaining ghee to the pan where you cooked the steaks. Crush the peppercorns slightly using a rolling pin or a mortar and pestle.

3. Place in the pan and cook over a medium-high heat for 2-3 minutes, until fragrant. Add the onion powder, mustard, cream and bone broth and reduce the heat to medium. Bring to a boil and let the liquid reduce by half.
   If using fresh onion, add to the pan and cook for 3-5 minutes before adding the peppercorns.

4. Cook for 3-5 minutes or until creamy.

5. Serve the steaks with the sauce, keto cauli-mash and/ or some crunchy greens.

Nutrition per serving

Carbs 2%Protein 25%Fat 73% of calories

Net carbs

3.3 g

Total carbs

4.7 g

Fiber

1.4 g

Sugars

1 g

Protein

42.9 g

Fat

56.3 g

Saturated fat

28.7 g

Calories

709 kcal

Sodium

851 mg · 37% RDA

Magnesium

54 mg · 13.5% RDA

Potassium

712 mg · 35.6% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Beef, short loin, porterhouse steak, separable lean and fat, trimmed to 1/8" fat, all grades, raw	0 g	41 g	28.1 g	428
Ghee	0 g	0 g	15 g	136
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Pepper, black, spices	1.7 g	0.5 g	0.1 g	11
Dijon mustard	0.3 g	0.4 g	0.9 g	13
Onion powder, spices	0.4 g	0.1 g	0 g	2
Cream, heavy whipping, pouring, full-fat (30-40% fat)	0.8 g	0.6 g	11.4 g	110
Keto bone broth	0.1 g	0.5 g	0.8 g	9
Total	3.3 g	42.9 g	56.3 g	709

• Gluten free
• Dairy free
• Egg free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free

• Recipe can be made dairy-free or coconut-free.