Pan-Broiled Filet Mignons



4 servings (serving size: 1 steak and 1/4 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 182
Caloriesfromfat 37 %
Fat 7.4 g
Satfat 3 g
Monofat 2.8 g
Polyfat 0.4 g
Protein 24.9 g
Carbohydrate 1.9 g
Fiber 0.0 g
Cholesterol 76 mg
Iron 3.3 mg
Sodium 264 mg
Calcium 9 mg


4 (4-ounce) beef tenderloin steaks (1 inch thick)
3 tablespoons dried green peppercorns
3 tablespoons black peppercorns
1/2 cup dry vermouth
1/2 cup beef broth
1/2 cup brandy


Trim fat from steaks. Firmly press peppercorns into steaks. Place a medium nonstick skillet over medium-high heat until hot. Add steaks; cook 1 minute on each side or until browned. Cook over medium-low heat 4 minutes on each side or until desired degree of doneness. Place steaks on a serving platter. Set aside; keep warm.

Add vermouth and broth to skillet; bring to a boil. Cook 4 minutes or until reduced by half, scraping up brown bits in bottom of pan. Add brandy. Bring to a boil, and cook 4 minutes or until reduced by half. Serve steaks with sauce.

Note: This recipe can be havled easily to serve 2.

Linda West Eckhardt,

Cooking Light

October 1996
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