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Steak with Quick Mustard & Peppercorn Sauce

4.6 stars, average of 197 ratings

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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

Hands-on Overall

Allergy information for Steak with Quick Mustard & Peppercorn Sauce

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

Notes

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

Nutritional values (per serving)

Net carbs3.3 grams
Protein42.9 grams
Fat56.3 grams
Calories709 kcal
Calories from carbs 2%, protein 25%, fat 73%
Total carbs4.7 gramsFiber1.4 gramsSugars1 gramsSaturated fat28.7 gramsSodium851 mg(37% RDA)Magnesium54 mg(14% RDA)Potassium712 mg(36% EMR)

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:

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. Steak with Quick Mustard & Peppercorn Sauce
  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. Steak with Quick Mustard & Peppercorn Sauce
  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. Steak with Quick Mustard & Peppercorn Sauce
  4. Cook for 3-5 minutes or until creamy.
    Steak with Quick Mustard & Peppercorn Sauce
  5. Serve the steaks with the sauce, keto cauli-mash and/ or some crunchy greens. Steak with Quick Mustard & Peppercorn Sauce

Steak with Quick Mustard & Peppercorn Sauce

4.6 stars, average of 197 ratings
Steak with Quick Mustard & Peppercorn Sauce
Mustard & Peppercorn Sauce can be served with any meat cut including ...
Hands on25m
Overall45m

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 )

Calories709kcal
Net Carbs3.3g
Carbohydrates4.7g
Protein42.9g
Fat56.3g
Saturated Fat28.7g
Fiber1.4g
Sugar1g
Sodium851mg
Magnesium54mg
Potassium712mg

Detailed nutritional breakdown (per serving)

Net carbsProteinFatCalories
Total per serving
3.3 g42.9 g56.3 g709 kcal
Beef, short loin, porterhouse steak, separable lean and fat, trimmed to 1/8" fat, all grades, raw
0 g41 g28.1 g428 kcal
Ghee
0 g0 g15 g136 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Pepper, black, spices
1.7 g0.5 g0.1 g11 kcal
Dijon mustard
0.3 g0.4 g0.9 g13 kcal
Onion powder, spices
0.4 g0.1 g0 g2 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.8 g0.6 g11.4 g110 kcal
Keto bone broth
0.1 g0.5 g0.8 g9 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (2)

Do the macros given for this recipe include the meat, or just the sauce alone?

It's for the 200 g steak + sauce 😊