Filet Mignon with Peppercorn Mustard Sauce

BECKY LUIGART-STAYNER

Yield: 4 servings (serving size: 1 steak and 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 279
  • Calories from fat: 31%
  • Fat: 9.6g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1g
  • Protein: 24g
  • Carbohydrate: 3.8g
  • Fiber: 0.1g
  • Cholesterol: 70mg
  • Iron: 3.3mg
  • Sodium: 656mg
  • Calcium: 13mg

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

Preparation

  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.
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Filet Mignon with Peppercorn Mustard Sauce Recipe at a Glance
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