Pan-Seared Beef Filet With Green Peppercorn Sauce
- 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon 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 teaspoon freshly ground green peppercorns
- 1 teaspoon cornstarch
- 1 teaspoon water
- 1 teaspoon butter
- 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 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.
beef tenderloin, freshly ground black pepper, kosher salt, cooking spray, shallots, red wine, beef broth, freshly ground green peppercorns, cornstarch, water, butter
Taken from www.myrecipes.com/recipe/pan-seared-beef-filet-with-green-peppercorn-sauce (may not work)