The Pepper Steak Lovers’ Healthy Alternative
My husband and I have a habit of always ordering the same dishes at our favorite restaurants. For instance, when we visit Chops and Lobster Bar, one of our favorite steak restaurants in Atlanta, he always orders the beef tenderloin medallions au poivre and I always get the crab cakes. And then we share! It’s like our very own surf and turf. I just love a great Steak au Poivre, the classic French peppered steak with it’s thick spicy crust swimming in a creamy mushroom sauce. Plus it pairs so perfectly with the spicy fruit-driven wines of the Southern Rhône. But sometimes I just need a healthier meal on my plate, like now, because we’re getting ready to take our girls on a cruise where we’ll be feasting on decadent treats for an entire week. So the last time we went to Chops, I tried the Swordfish au Poivre for a change. And I am so glad I did. It’s totally my new favorite there! You won’t even miss the fatty steak here thanks to the rich and creamy Brandy sauce, earthy mushrooms and peppery, savory steak. I used Tuna Steaks this particular time, but this sauce is equally delicious on Swordfish and Halibut. Did I mention how crazy quick this all comes together? Pair it with some quick wild rice and you’ve got a fabulously healthy meal in less than 20!
Suggested Wine Pairings
Tuna and swordfish are both rich and loaded with heart-healthy Omega-3 fatty acids so you could easily pair this meal with a red or white wine. With this ultra peppery and aromatic fish steak, I would opt for a peppery wine, like a Syrah or Malbec. A big and bold peppery, yet fruity, wine could better stand up to the intense spice mixture on the steak. For an extra special treat, try it with a spicy Châteauneuf du Pape or other Grenache and Syrah blend from the Southern Rhône region of France. We also tried it with a jammy Pinot Noir from California and the earthy explosion was divine! If you prefer white wines, look for a peppery Grüner Veltliner from Austria or an aromatic Gewürztraminer, particularly a spicy one from Alsace.