Beef Tenderloin With Peppercorns
Recipe: #31973
May 12, 2019
Categories: Steak, Filet Mignon Steak, High Protein, No Eggs, Spices, Butter/Margarine, Beef Dinner, more
"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
Ingredients
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 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.
Tips
No special items needed.
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