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Fillet of Beef with Peppercorns

Yield 2 servings.
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 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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