Pan-Seared Beef Filet with Green Peppercorn Sauce

Photo: Randy Mayor; Styling: Melanie J. Clarke

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.

Yield: 4 servings (serving size: 1 steak and 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 197
  • Calories from fat: 38%
  • Fat: 8.4g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 25.9g
  • Carbohydrate: 3.3g
  • Fiber: 0.3g
  • Cholesterol: 78mg
  • Iron: 2.1mg
  • Sodium: 274mg
  • Calcium: 36mg

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

Preparation

  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.
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