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Beef Tenderloin with Peppercorns

Makes: 2 servings
Start to Finish 15 mins
Beef Tenderloin with Peppercorns
  • 2  teaspoons  cracked whole black peppercorns
  • 2  beef tenderloin steaks, cut 1 inch thick (about 10-ounces total)
  • 2  tablespoons  margarine or butter
  • 2  teaspoons  margarine or butter
  • 1  teaspoon  all-purpose flour
  •  Dash salt
  •  Dash ground pepper
  • 1/3  cup  half-and-half, light cream, or milk
  • 1  tablespoon  horseradish mustard
  •  Whole pink peppercorns (optional)
  •  Fresh dill blossom (optional)

1. Sprinkle cracked black pepper over both sides of steaks, pressing pepper into steaks.

2. In a heavy 8-inch skillet melt the 2 tablespoons margarine or butter. Add steaks to skillet and cook, uncovered, over medium-high heat for 4 minutes. (If steaks brown too quickly, reduce heat to medium.) Turn steaks over. Cook 3 to 4 minutes more for medium-rare (145 degrees F) to medium (160 degrees F) doneness. Transfer steaks to two dinner plates. Cover to keep warm.

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

4. To serve, pour the sauce around the steaks. If desired, drizzle steaks with a little sauce and garnish with pink peppercorns and fresh dill blossom. Makes 2 servings.

Nutrition Facts (Beef Tenderloin with Peppercorns)
  • Servings Per Recipe 2,
  • cal. (kcal) 360,
  • Fat, total (g) 28,
  • chol. (mg) 79,
  • sat. fat (g) 9,
  • carb. (g) 5,
  • fiber (g) 1,
  • pro. (g) 24,
  • vit. A (RE) 247,
  • sodium (mg) 378,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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