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Pan-Broiled Filet Mignons

Pan-Broiled Filet Mignons

Cooking Light OCTOBER 1996

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 182
  • Calories from fat: 37%
  • Fat: 7.4g
  • Saturated fat: 3g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 24.9g
  • Carbohydrate: 1.9g
  • Fiber: 0.0g
  • Cholesterol: 76mg
  • Iron: 3.3mg
  • Sodium: 264mg
  • Calcium: 9mg

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Pan-Broiled Filet Mignons recipe