Pan Seared Beef Filet with Green Peppercorn Sauce
Rachael Saltzman
ingredients
- 4 (4 ounce) beef tenderloin steaks
- 1/2 tsp. fresh ground black pepper
- 1/4 tsp. kosher salt
- cooking spray
- 1/4 cup finely chopped shallots
- 1/2 cup dry red wine
- 3/4 cup fat free, low sodium beef broth
- 1 tsp. fresh ground green peppercorns
- 1 tsp. cornstarch
- 1 tsp. water
- 1 tsp. butter
directions
- 1
Sprinkle steaks with black pepper and salt. Heat a large non-stick skillet over medium 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.
- 2
Add shallots to pan; saute 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 tsp. 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. Spoom sauce evenly over steaks.
notes
197 calories
Source: Rachael
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