Peppered Fillets with Mushroom Sauce

To get maximum pepper flavor, use freshly ground. It's more pungent and flavorful than the ground pepper in cans or jars.

Yield: 2 servings (serving size: 1 steak and 1/2 cup sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 211
  • Calories from fat: 0.0%
  • Fat: 8.7g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 26.7g
  • Carbohydrate: 6.8g
  • Fiber: 1.9g
  • Cholesterol: 71mg
  • Iron: 5mg
  • Sodium: 62mg
  • Calcium: 23mg


  • 2 (4-ounce) beef tenderloin steaks (1 inch thick)
  • 1 teaspoon freshly ground black pepper
  • Cooking spray
  • 1 (8-ounce) package sliced mushrooms
  • 2 green onions, sliced
  • 1/4 cup dry red wine or low-salt beef broth


  1. 1. Preheat broiler.
  2. 2. Sprinkle both sides of steaks evenly with pepper.
  3. 3. Place steaks on a broiler pan coated with cooking spray; broil 5 to 6 minutes on each side or until desired degree of doneness.
  4. 4. While steaks broil, coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and onions; cook 5 minutes or until mushrooms are tender. Add wine; simmer 1 minute.
  5. 5. Place steaks on a serving platter; spoon mushroom mixture over steaks.
  6. carbo rating: 5
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