Low Sodium Steak with Peppercorn Sauce
Indulge in a gourmet dining experience with this Low Sodium Steak with Peppercorn Sauce, a heart-healthy twist on a classic steakhouse favorite. Perfect for those watching their sodium intake, this dish features tender sirloin or filet mignon, seared to perfection and paired with a creamy, flavor-packed peppercorn sauce made with low-sodium beef broth, Dijon mustard, and a touch of heavy cream. Freshly minced shallots and garlic lend aromatic depth to the sauce, while a pop of freshly ground black pepper provides a robust, savory kick—all without compromising on bold flavor. Ready in just 30 minutes, this easy yet elegant recipe is ideal for a special dinner or weeknight indulgence. Serve it with roasted vegetables or creamy mashed potatoes for a complete low-sodium meal that's sure to impress!
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Recipe Information
Ingredients
- 2 pieces (6-8 oz each) Steak (sirloin or filet mignon, trimmed of excess fat)
- 2 teaspoons Freshly ground black pepper
- 1 tablespoon Olive oil
- 1 tablespoon Unsalted butter
- 1 medium Shallot (finely minced)
- 2 cloves Garlic (minced)
- 1 cup Low-sodium beef broth
- 3 tablespoons Heavy cream
- 1 teaspoon Dijon mustard (low-sodium or sodium-free)
- 1 tablespoon Fresh parsley (chopped, optional for garnish)
Instructions
Remove the steak from the fridge about 30 minutes before cooking to allow it to come to room temperature.
Pat the steaks dry with a paper towel and season both sides generously with freshly ground black pepper. Avoid using salt to keep the sodium content low.
Heat a large skillet over medium-high heat. Add the olive oil and let it heat until shimmering.
Place the steaks in the skillet and cook for 3-4 minutes per side for medium-rare (adjust based on your preference). Once cooked, remove the steaks from the skillet, loosely cover with foil, and let them rest.
Reduce the heat to medium-low and add unsalted butter to the same skillet. Once melted, add the minced shallot and garlic. Sauté for 2-3 minutes until softened and fragrant.
Pour in the low-sodium beef broth, scraping up any brown bits from the skillet. Increase the heat to medium and let the broth reduce by about half (this should take around 5 minutes).
Stir in the heavy cream and Dijon mustard. Simmer the sauce for an additional 2-3 minutes until it thickens slightly.
Taste the sauce and adjust flavors if needed (avoid adding salt; instead, add more Dijon mustard or fresh pepper for extra flavor).
Return the steaks to the skillet, spooning some of the sauce over the top to warm them through for 1-2 minutes.
Serve the steaks on a plate, drizzled with the peppercorn sauce. Garnish with chopped parsley if desired. Pair with your favorite low-sodium side dishes, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 225 mg | 10% | |
| Total Carbohydrate | 6.5 g | 2% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.9 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 968 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
