Peppered Beef Tenderloin

Photo: Oxmoor House
You can use 1 small, thinly sliced onion instead of shallots, but you'll get a bolder onion flavor.

Yield:

2 servings (serving size: 1 steak and 1/4 cup sauce)

Recipe from

Recipe Time

Prep: 4 Minutes
Cook: 17 Minutes

Nutritional 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

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)

Preparation

Preheat broiler.

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.

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.

Note:

Cooking Light Superfast Suppers

January 2003