Friday, July 16, 2010

Steak "Au Poivre" featuring a delicious Cream Cheese Pepper Sauce

I came up with this dish a few years ago when I was a website host for The Real Women of Philadelphia through Kraft Foods Canada. During that time I discovered so many delicious dishes that can be enhanced or created using cream cheese and this recipe for my twist on steak au poivre is no different!

If you enjoy a savoury, peppery cream sauce I encourage you to give this one a try!

Beef dish: Steak au Poivre  

  • 4 good sized steaks 
  • Kosher salt
  • 2 Tbsp canola oil
  • 3 Tbsp black peppercorns, cracked
  • 1 tbsp butter
  • 1/2 cup low sodium beef stock
  • 1 clove minced garlic
  • 1/2 tsp thyme
  • 1/4 cup Philadelphia Cream Cheese, light or regular
  1. Sprinkle salt generously on the steaks and bring to room temperature (about 30 minutes)
  2. Heat oil in a cast iron pan over high.
  3. Pat the steaks dry with a paper towel. 
  4. When the pan begins to smoke, remove from the heat and put steaks into the hot pan. Reduce heat to medium high and sear for five minutes.
  5. Turn steak over using tongs and reduce heat to medium. Continue to cook to desired doneness using a meat thermometer. 125: Rare, 135 Medium rare, 145: medium, 155 medium well, 165: well done.
  6. Remove meat to a plate and sprinkle with a generous portion of the crushed peppercorns. Tent with foil and let rest while you make the sauce.
  7. Melt butter in a small saucepan heat at medium high until melted. Add the garlic and sautee until just fragrant. Add the beef stock and thyme and continue to simmer until broth reduces by half.
  8. Add the cream cheese and stir until melted and incorporated into the sauce. 
  9. Spoon an even amount over each steak and garnish with fresh parsley.


Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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Thursday, July 15, 2010

Fruity Chicken Pasta Salad

There is nothing quite like the beauty and bounty of summer.

Breakfast on the patio, the contented chirping of birds and the rustling of leaves.

Warm evenings, cool drinks, and time spent living in the moment.

But with the summer also comes heat, and what could be better on a hot summer evening than cold glazed ham and my recipe for Fruity Chicken Pasta Salad?

It was created after much trial and error of getting the pasta, and dressing consistency just right

All who have tried it give it a big thumbs up.

I hope you enjoy...

Fruity Chicken Pasta Salad
For Printable Recipe click HERE


5 strips of bacon, cooked crisp and crumbled
1/3 cup toasted slivered almonds
2 grilled boneless, skinless chicken breasts (or 2 cups white chicken meat)
4 green onions, sliced
4 stalks celery, diced
1 large grated carrot
one small tin mandarin oranges
450 grams rotini noodles (16 0z pkg)

Prepare your vegetables, bacon, and almonds.

Set aside.

Meanwhile, boil the rotini noodles in well salted water just until al dente (app 7-8 minutes)

As soon as they are al dente, drain and place into a large bowl of cold ice water to halt the cooking process.

In another large bowl, mix together your dressing.


2 cups Hellmans mayonaisse
One small container fruit yogurt (I like to use French vanilla with mango or peach on the bottom but any fruit based yogurt will do)
1/2 tsp salt
1/2 tsp pepper
1/4 tsp paprika
1/4 cup milk

When the dressing is ready, throw in the pasta, followed by the rest of the ingredients.

Mix everything together well and then refrigerate for at least six hours. The flavours get better the longer you wait.

Then enjoy! This salad goes great with my recipe for glazed ham.

The perfect picnic fare!!

Until next time...





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