Our version of the classic dish coats the steaks with black peppercorns before searing. Then they're topped with a green peppercorn sauce finished with butter. Serve with creamy mashed potatoes and a green salad.
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 cup finely chopped shallots (about 2 medium)
1/2 cup dry red wine
3/4 cup fat-free, less-sodium beef broth
1 teaspoon freshly ground green peppercorns
1 teaspoon cornstarch
1 teaspoon water
1 teaspoon butter
How to Make It
Sprinkle steaks with black pepper and salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; keep warm.
Add shallots to pan; sauté 30 seconds. Stir in wine; cook 2 minutes or until liquid is almost evaporated. Stir in broth and green pepper; cook 2 minutes. Combine cornstarch and 1 teaspoon water in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly. Remove from heat; add butter, stirring until butter melts. Spoon sauce evenly over steaks.