Jamaican Peppered Steak

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 221
  • Calories from fat: 35%
  • Fat: 8.5g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 27g
  • Carbohydrate: 7.4g
  • Fiber: 0.6g
  • Cholesterol: 73mg
  • Iron: 0.0mg
  • Sodium: 241mg
  • Calcium: 0.0mg


  • 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


  1. Trim fat from tenderloin; cut tenderloin into 4 equal pieces. Sprinkle tenderloin evenly with crushed allspice and peppercorns.
  2. 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.
  3. 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.
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