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.
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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
- 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.
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