Filet Mignon with Peppercorn-Orange Sauce

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.

Yield: 12 servings (serving size: 1 steak and about 1 tablespoon sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 208
  • Calories from fat: 39%
  • Fat: 9.1g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 24.4g
  • Carbohydrate: 5.7g
  • Fiber: 0.5g
  • Cholesterol: 71mg
  • Iron: 3.3mg
  • Sodium: 497mg
  • Calcium: 18mg

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

Preparation

  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.
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