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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pan-Seared Beef Filet with Green Peppercorn Sauce Recipe

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This recipe for Pan-Seared Beef Filet with Green Peppercorn Sauce is from The NICU Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 (4 oz) beef tenderloin steaks, trimmed (1 inch thick)
1/2 t freshly ground black pepper
1/4 t kosher salt
cooking spray
1/4 cup finely chopped shallots (about 2 medium)
1/2 cup dry red wine
3/4 cup fat-free, less-sodium beef broth
1 t freshly ground green peppercorns
1 t cornstarch
1 t water
1 t butter
Directions:
Directions:
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. 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 t water in a small bowl. Add cornstarch mixture to pan; bring to boil. Cook 1 minute or until slightly thickened, stirring constantly. Remove from heat; add butter, stirring until butter melts. Spoon sauce evenly over steaks.

 

 

 

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