ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pan-Seared Beef Filet with Green Peppercorn Sauce

Photo: Randy Mayor; Styling: Melanie J. Clarke
Yield 4 servings (serving size: 1 steak and 2 tablespoons sauce)
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.

Ingredients

  • 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • Cooking spray
  • 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

Nutrition Information

  • calories 197
  • caloriesfromfat 38 %
  • fat 8.4 g
  • satfat 3.3 g
  • monofat 3.2 g
  • polyfat 0.4 g
  • protein 25.9 g
  • carbohydrate 3.3 g
  • fiber 0.3 g
  • cholesterol 78 mg
  • iron 2.1 mg
  • sodium 274 mg
  • calcium 36 mg

How to Make It

  1. 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.

  2. 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.