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Seared Beef Tenderloin with Peppercorn Sauce
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine Type: French
Ingredients:
  • 1 lb beef, tenderloin, cut into 4 steaks
  • 2 tsp peppercorns, black, crushed
  • 1 tsp peppercorns, green
  • 1 tbsp canola oil
  • 2 shallots, diced (~1/4 cup)
  • 1/4 cup brandy
  • 4 oz milk, evaporated, nonfat (~1/2 cup)
Instructions:
  1. Prep
    1. Coat the beef with the black and green peppercorns, pressing to adhere.
    2. Preheat the oven to 400F.
  2. Cooking
    1. Heat the oil in a pan over medium high heat until almost smoking
    2. Sear the beef for 2 minutes on each side.
    3. Transfer to a baking sheet and roast in the oven for 6 minutes for medium rare.
    4. Meanwhile, allow the pan to cool for 1 minute.
    5. Return the pan over low heat and add the shallots.
    6. Saute for 1 minute then add the brandy, scrapping up any brown bits.
    7. Stir in the evaporated milk and increase the heat and bring to a boil.
    8. Reduce the heat and simmer for 3 minutes until thickened.
    9. Serve steaks with sauce poured over top.
Nutritional Facts
Nutrient (per serving)% DV
Calories 26413%
Total Fat 10g16%
    Saturated Fat 3g14%
    Trans Fat 0g--
Cholesterol 70mg23%
Sodium 97mg4%
Total Carbohydrate 6g2%
    Dietary Fiber 0g2%
    Sugars 3g--
Protein 28g55%
Vitamin A 235iu5%
Vitamin C 1mg2%
Calcium 118mg12%
Iron 2mg14%