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Pan-Broiled Filet Mignons

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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