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

Peppered Beef Tenderloin

Photo: Oxmoor House
Prep time 4 mins
Cook time 17 mins
Yield 2 servings (serving size: 1 steak and 1/4 cup sauce)
You can use 1 small, thinly sliced onion instead of shallots, but you'll get a bolder onion flavor.

Ingredients

  • 2 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
  • 1 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • Cooking spray
  • 4 shallots, peeled and sliced
  • 1 cup fat-free, low-sodium beef broth
  • 2 teaspoons Dijon mustard
  • Fresh thyme (optional)

Nutrition Information

  • calories 232
  • caloriesfromfat 35 %
  • fat 8.9 g
  • satfat 3.2 g
  • monofat 3.3 g
  • polyfat 0.5 g
  • protein 26.6 g
  • carbohydrate 10.8 g
  • fiber 1.5 g
  • cholesterol 70 mg
  • iron 4.1 mg
  • sodium 553 mg
  • calcium 39 mg

How to Make It

  1. Preheat broiler.

  2. Sprinkle steaks with pepper and salt. Place steaks on a broiler pan coated with cooking spray; broil 5 minutes on each side or to desired degree of doneness.

  3. Heat a nonstick skillet over medium-high heat. Coat shallots with cooking spray, and add to pan; sauté 2 minutes. Add broth; bring to a boil. Cook, stirring frequently, 5 minutes. Stir in mustard. Spoon sauce over steaks. Garnish with thyme, if desired.

Cooking Light Superfast Suppers