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.

Yield: 2 servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 205
  • Calories from fat: 36%
  • Fat: 8.2g
  • Saturated fat: 3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 23.7g
  • Carbohydrate: 7g
  • Fiber: 0.0g
  • Cholesterol: 70mg
  • Iron: 0.0mg
  • Sodium: 168mg
  • Calcium: 0.0mg


  • 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


  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.
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