Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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.

Mike Wilson
Recipe by Cooking Light May 2007

Gallery

Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 1 steak and 2 tablespoons sauce)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

197 calories; calories from fat 38%; fat 8.4g; saturated fat 3.3g; mono fat 3.2g; poly fat 0.4g; protein 25.9g; carbohydrates 3.3g; fiber 0.3g; cholesterol 78mg; iron 2.1mg; sodium 274mg; calcium 36mg.
Advertisement
Advertisement