Steak au Poivre avec Purée de Chou-fleur
Peppered Steak with Cauliflower Puree
No, skip this one: about 25g net carbs per serving, close to a full day's carbs on strict keto. Better picks from the same menu are below.
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What it is
A classic French dish featuring a generous cut of beef (often sirloin or ribeye) crusted with cracked peppercorns, pan-seared to your liking, and served with a rich, creamy cognac-flambéed sauce. Modified to be served with a velvety cauliflower puree instead of traditional frites.
Key ingredients
Beef steak, black peppercorns, butter, heavy cream, cognac (or brandy), beef broth, Dijon mustard, salt, cauliflower, cheese (e.g., Gruyere), garlic, olive oil.
If you order it anyway
Request no frites/potatoes, and confirm the sauce is not thickened with flour/starch or contains added sugars. Ensure the cauliflower puree is made with heavy cream and butter, not potato.
Watch out for
Sauce thickeners (flour/cornstarch), hidden sugars in sauce, cross-contamination with frites, traditional side of potatoes/bread.
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.
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