Jamaican Peppered Steak

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 22 Minutes

Nutritional Information

Calories 221
Caloriesfromfat 35 %
Fat 8.5 g
Satfat 3.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 27 g
Carbohydrate 7.4 g
Fiber 0.6 g
Cholesterol 73 mg
Iron 0.0 mg
Sodium 241 mg
Calcium 0.0 mg


1 (1-pound) lean boneless beef tenderloin
1 tablespoon whole allspice, crushed
1 1/2 teaspoons black peppercorns, crushed
Vegetable cooking spray
1 tablespoon all-purpose flour
2 tablespoons water
1 cup canned no-salt-added beef broth
3 tablespoons Grand Marnier or other orange-flavored liqueur
1/2 cup evaporated skimmed milk
1/4 teaspoon salt


Trim fat from tenderloin; cut tenderloin into 4 equal pieces. Sprinkle tenderloin evenly with crushed allspice and peppercorns.

Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add tenderloin; cook 3 to 5 minutes on each side or to desired degree of doneness. Remove from skillet; set aside, and keep warm. Wipe drippings from skillet with a paper towel.

Combine flour and water in a small bowl, stirring with a wire whisk until smooth. Combine broth and remaining 3 ingredients in skillet. Stir in flour mixture. Bring to a boil, stirring constantly. Reduce heat, and simmer, stirring constantly, 12 minutes or until thickened. Spoon gravy over tenderloin.

Cooking Light The Lazy Gourmet,

Oxmoor House

January 1997
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