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Filet Mignon with Peppercorn-Orange Sauce

Photography: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 12 servings (serving size: 1 steak and about 1 tablespoon sauce)
Whirling this sauce together in the food processor is a breeze, and it can easily be done before the party.

Ingredients

  • Sauce:
  • 2 teaspoons grated orange rind
  • 1/4 cup fresh orange juice
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons honey
  • 1/2 cup coarsely chopped green onions
  • 1/2 cup coarsely chopped fresh cilantro
  • 2 tablespoons drained brine-packed green peppercorns
  • 1 garlic clove, peeled
  • 2 teaspoons extravirgin olive oil
  • 2 teaspoons sesame seeds, toasted
  • 1/2 teaspoon salt
  • Steaks:
  • 12 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Cooking spray
  • Cilantro sprigs

Nutrition Information

  • calories 208
  • caloriesfromfat 39 %
  • fat 9.1 g
  • satfat 3.1 g
  • monofat 3.6 g
  • polyfat 0.4 g
  • protein 24.4 g
  • carbohydrate 5.7 g
  • fiber 0.5 g
  • cholesterol 71 mg
  • iron 3.3 mg
  • sodium 497 mg
  • calcium 18 mg

How to Make It

  1. Prepare grill.

  2. To prepare sauce, combine the first 7 ingredients in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 6 minutes). Cool.

  3. Place the onions, cilantro, peppercorns, garlic, and oil in a food processor; process until finely chopped. Add orange juice mixture, sesame seeds, and 1/2 teaspoon salt; pulse to combine. Set aside.

  4. To prepare steaks, sprinkle the beef with 1/2 teaspoon salt and black pepper. Place steaks on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Serve steaks with sauce. Garnish with cilantro sprigs, if desired.