Pan-Seared Beef Filet with Green Peppercorn Sauce
(from jerseyjenny’s recipe box)
Our version of the classic dish coats the steaks with black peppercorns before searing. Then they’re topped with a green peppercorn sauce finished with butter. Serve with creamy mashed potatoes and a green salad.
CALORIES 197(38% from fat); FAT 8.4g (sat 3.3g,mono 3.2g,poly 0.4g); PROTEIN 25.9g; CHOLESTEROL 78mg; CALCIUM 36mg; SODIUM 274mg; FIBER 0.3g; IRON 2.1mg; CARBOHYDRATE 3.3g
Source: Cooking Light May 2007
Prep time: 15 minutes
Cook time: 15 minutes
Serves 4 people
Categories: Cooking Light, beef, dinner
Ingredients
- 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- Cooking spray
- 1/4 cup finely chopped shallots (about 2 medium)
- 1/2 cup dry red wine
- 3/4 cup fat-free, less-sodium beef broth
- 1 teaspoon freshly ground green peppercorns
- 1 teaspoon cornstarch
- 1 teaspoon water
- 1 teaspoon butter
Directions
- Sprinkle steaks with black pepper and salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; keep warm.
-
Add shallots to pan; sauté 30 seconds. Stir in wine; cook 2 minutes or until liquid is almost evaporated. Stir in broth and green pepper; cook 2 minutes. Combine cornstarch and 1 teaspoon water in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly. Remove from heat; add butter, stirring until butter melts. Spoon sauce evenly over steaks.