Entire family loves it! Very easy to make too!
Pan-Seared Beef Filet with Green Peppercorn 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.
More From Cooking Light
- 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
- 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
- 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.
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