ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Filet Mignon with Peppercorn Mustard Sauce

BECKY LUIGART-STAYNER
Yield 4 servings (serving size: 1 steak and 2 tablespoons sauce)

Ingredients

  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground or cracked black pepper
  • 4 (4-ounce) beef tenderloin steaks (1 1/2 inches thick)
  • 1 teaspoon vegetable oil
  • 1/3 cup minced shallots
  • 1/2 cup cognac
  • 1/2 cup fat-free beef broth
  • 1/4 cup green peppercorn or Dijon mustard

Nutrition Information

  • calories 279
  • caloriesfromfat 31 %
  • fat 9.6 g
  • satfat 3.5 g
  • monofat 3.7 g
  • polyfat 1 g
  • protein 24 g
  • carbohydrate 3.8 g
  • fiber 0.1 g
  • cholesterol 70 mg
  • iron 3.3 mg
  • sodium 656 mg
  • calcium 13 mg

How to Make It

  1. Sprinkle salt and pepper over steaks. Heat oil in a 9-inch cast-iron skillet over medium-high heat until hot. Add steaks; cook 5 minutes on each side or until desired degree of doneness. Remove steaks from skillet; keep warm. Add shallots to skillet; sauté 30 seconds. Add cognac; cook 10 seconds. Add broth and mustard; stir well. Reduce heat; cook 2 minutes, stirring constantly. Serve steaks with sauce.