Easy Filet Au Poivre

Tonight's dinner was AHHMAZING!!!

Before my Celiac diagnosis, Steak Au Poivre was one of my most favorite luxury meals. It wasn't a meal I enjoyed often, but when I was celebrating it was the meal of choice.

Like most gluten free folks, I don't eat out very often. There aren't many gluten free options in my small coastal town and I can guarantee that there aren't any eateries where I could find a gluten free Au Poivre sauce.

Last night Parrish and I were both dreaming about steak. So today I picked up two small pieces of Organic Grass-fed Filet. I also picked up four gorgeous bouquets of baby bokchoy. I started with bok choy since Parrish and I both like our greens super wilted. I sauteed the coarsely chopped bok choy with 3 cloves of minced garlic and about 2 tbsp. of olive oil. I keep the heat on medium and let them cook around 15 minutes. Healthy and light.

The filet is...not healthy. But it's a small portion and worth every minute on the treadmill. Cook the steak in a pan, with about 2-3 tbsp. of butter. I like my steak well, but you could cook to your liking. If you cook your steak rare, then let the drippings cook down a bit before you start the sauce process. I make a quick and simple sauce, but there are plenty of recipes online that are much more complicated.

To make my sauce, add 1/4 a cup red wine to the pan. Take a wooden spoon and scrape up any pan bits. Add in 1/8 cup of sliced shallots (I like mine in rings) to the pan and allow the mixture to boil. Then add 1/2 cup Organic milk and enough gluten free flour to create a gravy consistency. Then sprinkle in pepper.

You're done! It's amazing how happy a meal can leave me, especially when it's a meal that I never thought I would enjoy again!