Beef Tenderloin With Peppercorns

2
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"This is out of my Hot and Spicy cookbook...dated 1998...purchase whole peppercorns and crack them fresh...they'll deliver more flavor than store-bought ground pepper...use your food processor or grinder and pulse peppercorns for a second or two...I us my mortar and pestle to crush them..."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (310.2 g)
  • Calories 616
  • Total Fat - 54 g
  • Saturated Fat - 23.5 g
  • Cholesterol - 133.2 mg
  • Sodium - 311.5 mg
  • Total Carbohydrate - 15 g
  • Dietary Fiber - 2.3 g
  • Sugars - 9.1 g
  • Protein - 18.9 g
  • Calcium - 102.9 mg
  • Iron - 2.3 mg
  • Vitamin C - 44.5 mg
  • Thiamin - 0.1 mg

Step 1

Press cracked black pepper into both sides of steaks. Melt the 2 tablespoons margarine or butter in a heavy 8-inch skillet. Add steaks to skillet and cook, uncovered, over medium-high heat for 4 minutes. (If steaks brown to quickly, reduce heat to medium.) Turn steaks. Cook 3 to 4 minutes more for medium-rare to medium doneness. Transfer steaks to two plates. Cover to keep warm.

Step 2

Meanwhile, for sauce, melt the 2 teaspoons butter in a small saucepan. Stir in flour, salt, and ground pepper. Add cream or milk all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute more. Stir in mustard.

Step 3

To serve, drizzle steaks with sauce; if desired, garnish with pink peppercorns.

Tips & Variations


No special items needed.

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