Because eating like royalty doesn’t mean sacrificing your health.

Let’s talk about Steak au Poivre — the classic French peppercorn steak that sounds fancier than it actually is. Most versions you’ll find online are loaded with seed oils, white flour, and pasteurized heavy cream from stressed-out cows.

This isn’t that.
This is a Paleo-inspired, nutrient-packed version of steak au poivre, built on the foundation of real food. We’re talking grass-fed steak, raw or grass-fed cream, beef tallow, and bone broth. All the flavor, zero garbage. It’s rich, spicy, buttery, and exactly what food was meant to be: simple, indulgent, and good for you.

If you’re trying to eat clean but still want meals that hit like a chef made them — this is your dish.

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Why You’ll Love This

• Uses ancestral fats like tallow and butter (no seed oils allowed)
• Made with grass-fed steak and raw or pasture-raised cream
• No thickeners, no gluten, no junk — just real ingredients that taste unreal
• Ready in under 30 minutes, but looks (and tastes) next-level

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Ingredients (Serves 2)

For the steak:

• 2 grass-fed filet mignon or NY strips (about 1.5” thick)
• 2 tbsp coarsely crushed black peppercorns
• Sea salt to taste
• 1 tbsp beef tallow, ghee, or grass-fed butter

For the sauce:

• ¼ cup bone broth (beef or veal is best)
• ¼ cup raw cream, grass-fed heavy cream, or crème fraîche
• 1 tsp clean Dijon mustard
• 1 tbsp brandy or cognac (optional, but adds that French kick)
• Optional: 1 minced shallot

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How to Make It

1. Pepper the steaks:
   Pat them dry and press the crushed peppercorns into both sides. Add a good pinch of sea salt.
2. Sear like you mean it:
   Heat your ancestral fat of choice in a cast iron skillet. Sear steaks 3–4 minutes per side (medium-rare sweet spot). Pull them off and let them rest while you make magic in the pan.
3. Deglaze & flavor-build:
   If using, sauté the shallot for a minute. Add a splash of brandy or broth to deglaze and scrape up the golden bits.
4. Sauce it up:
   Add broth, cream, and mustard. Simmer for 3–5 minutes until it thickens. Stir, taste, and adjust salt if needed.
5. Finish strong:
   Spoon that sauce over your rested steak. Maybe sprinkle a little chopped parsley if you’re feeling fancy. Or don’t. It’s good either way.

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Why This Steak Sauce Is Actually Healthy

Most steak sauces at restaurants are full of cheap cream, corn starch, and inflammatory oils. Not this one.

• Raw or grass-fed dairy is full of fat-soluble vitamins (A, D, K2), plus CLA for metabolic and hormone health.
• Bone broth brings gut-healing aminos and collagen (plus a savory depth you can’t fake).
• Beef tallow and butter are stable, anti-inflammatory fats your body was built to thrive on.

And yeah — we’re using grass-fed steak, which means more omega-3s, more nutrients, and no hormone-wrecking residues.

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This isn’t just about making a fancy steak. It’s about reclaiming flavor without compromising your body. You don’t need white flour or seed oil to feel indulgent.
You need a hot pan, good ingredients, and a little ancestral wisdom.

So next time you’re craving a restaurant-quality meal but want it done Paleo and powerful — make this. No guilt, all gain.