Beef Tenderloin With Peppercorns

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"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 is 2 servings


  • 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 by Step Method

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.


No special items needed.

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