Beef with Peppercorn Rub

Cooking Light
4 servings (serving size: 1 steak and 1 tablespoon sauce)


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1 tablespoon drained brine-packed green peppercorns, crushed
2 teaspoons ground coriander
1 1/2 teaspoons Hungarian sweet paprika
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon salt
4 (4-ounce) beef tenderloin steaks (3/4 inch thick)
2 teaspoons olive oil
Cooking spray
1/4 cup cognac
1/4 cup water


Combine first 6 ingredients in a small bowl; stir well. Rub steaks with spice mixture; let stand 5 minutes.

Heat the oil in a large nonstick skillet coated with cooking spray over medium heat. Add steaks; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from skillet; set aside. Add cognac and water to skillet, scraping skillet to loosen browned bits. Cook over medium-high heat 15 seconds or until reduced to 1/4 cup, stirring constantly. Spoon cognac mixture over steaks.

Created date

April 2004

Nutritional Information

Calories 197
Caloriesfromfat 46 %
Fat 10 g
Satfat 3.3 g
Monofat 4.5 g
Polyfat 0.6 g
Protein 23.9 g
Carbohydrate 2.5 g
Fiber 0.5 g
Cholesterol 70 mg
Iron 4.1 mg
Sodium 210 mg
Calcium 22 mg