Filet Mignon with Peppercorn-Orange Sauce

Filet Mignon with Peppercorn-Orange Sauce Recipe
Photography: Becky Luigart-Stayner; Styling: Jan Gautro
Whirling this sauce together in the food processor is a breeze, and it can easily be done before the party.


12 servings (serving size: 1 steak and about 1 tablespoon sauce)

Recipe from

Cooking Light

Nutritional 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


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
12 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
1/2 teaspoon salt
1/2 teaspoon black pepper
Cooking spray
Cilantro sprigs


Prepare grill.

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.

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.

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.

September 2003
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