Jamaican Peppered Steak

• 1 (1-pound) lean boneless beef tenderloin
• 1 tablespoon whole allspice, crushed
• 1 1/2 teaspoons black peppercorns, crushed
• Vegetable cooking spray
• 1 tablespoon all-purpose flour
• 2 tablespoons water
• 1 cup canned no-salt-added beef broth
• 3 tablespoons Grand Marnier or other orange-flavored liqueur
• 1/2 cup evaporated skimmed milk
• 1/4 teaspoon salt

1. Trim fat from tenderloin; cut tenderloin into 4 equal pieces. Sprinkle tenderloin evenly with crushed allspice and peppercorns.
2. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add tenderloin; cook 3 to 5 minutes on each side or to desired degree of doneness. Remove from skillet; set aside, and keep warm. Wipe drippings from skillet with a paper towel.
3. Combine flour and water in a small bowl, stirring with a wire whisk until smooth. Combine broth and remaining 3 ingredients in skillet. Stir in flour mixture. Bring to a boil, stirring constantly. Reduce heat, and simmer, stirring constantly, 12 minutes or until thickened. Spoon gravy over tenderloin.

beef tenderloin, whole allspice, black peppercorns, vegetable cooking spray, flour, water, salt, grand marnier, milk, salt

Taken from www.myrecipes.com/recipe/jamaican-peppered-steak (may not work)