Fillet of Beef with Peppercorns

Tender and flavorful, this steak recipe will become a favorite. We suggest serving it with a mixed green salad, Dilled Carrots, and commercial whole wheat rolls.


2 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 205
Caloriesfromfat 36 %
Fat 8.2 g
Satfat 3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 23.7 g
Carbohydrate 7 g
Fiber 0.0 g
Cholesterol 70 mg
Iron 0.0 mg
Sodium 168 mg
Calcium 0.0 mg


2 teaspoons green peppercorns, drained and divided
Butter-flavored vegetable cooking spray
2 tablespoons Cognac
1/2 cup canned no-salt-added beef broth, undiluted
1 (8-ounce) beef tenderloin steak (1 1/2 inches thick)
1 tablespoon water


Crush 1 1/2 teaspoons peppercorns, using a meat mallet or rolling pin. Coat a small heavy saucepan with cooking spray; place over medium heat until hot. Add crushed peppercorns, and cook 1 minute. Add Cognac; heat just until warm. Ignite with a long match; let flames die down. Add beef broth; cook over high heat 5 minutes or until reduced by half. Set aside.

Wrap handle of a small nonstick skillet with aluminum foil. Coat skillet with cooking spray; place over medium-high heat until hot. Add steak, and cook 2 minutes on each side. Immediately place skillet in oven. Bake at 400° for 5 minutes. Turn steak, and cook an additional 5 minutes or to desired degree of doneness. Remove skillet from oven. Place steak on a serving plate, and keep warm, reserving drippings in skillet.

Add reduced broth mixture, water, and remaining 1/2 teaspoon peppercorns to drippings in skillet. Place over medium-high heat; bring to a boil, stirring constantly. Slice meat into 1/4-inch-thick slices. Spoon broth mixture over meat, and serve immediately.

Cooking Light Light Cooking for Two,

Oxmoor House

January 1995
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