Steak au Poivre avec Purée de Céleri-rave et Haricots Verts
Pepper Steak with Celery Root Puree and Green Beans
Yes, with a tweak: request no flour or thickeners in the sauce. About 7g net carbs per serving.
What it is
A pan-seared steak (e.g., striploin or filet) coated generously in cracked black pepper, served with a creamy, rich sauce and a side of smooth celery root puree and crisp green beans.
Key ingredients
Beef steak (striploin or filet), black peppercorns, heavy cream, butter, brandy (optional), celery root, green beans, beef broth, olive oil, salt, herbs.
How to make it keto
Request no flour or thickeners in the sauce. Ensure brandy/cognac is used sparingly for flavor (minimal carb impact) or omitted. Specify celery root puree instead of potato or fries.
Watch out for
Thickeners (flour, cornstarch) in sauce, high-carb alcohols (though cooking mostly eliminates ethanol and some carbs), traditional fries or potato sides.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Canadian menuAll 349 Canadian dishes ›
