Beef Tenderloin with Peppercorns

Enjoy the combination of hearty steak with the piquant taste of cracked black pepper. For maximum flavor, fresh-grind peppercorns in a food processor or coffee grinder. (Be sure to wipe out the latter thoroughly after you do the grinding.)



by 2  people


add your rating
add a comment
 
savings in
 
Ingredients
  • see savings
    On Sale
    2   teaspoons 
    cracked whole black peppercorns
  • see savings
    On Sale
    2   
    beef tenderloin steaks, cut 1 inch thick (about 10-ounces total)
  • see savings
    On Sale
    2   tablespoons 
    margarine or butter
  • see savings
    On Sale
    2   teaspoons 
    margarine or butter
  • see savings
    On Sale
    1   teaspoon 
    all-purpose flour
  • see savings
    On Sale
     
    Dash salt
  • see savings
    On Sale
     
    Dash ground pepper
  • see savings
    On Sale
    1/3  cup 
    half-and-half, light cream, or milk
  • see savings
    On Sale
    1   tablespoon 
    horseradish mustard
  • see savings
    On Sale
     
    Whole pink peppercorns (optional)
  • see savings
    On Sale
     
    Fresh dill blossom (optional)

Directions
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 information
Per Serving: 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
Add Your Review
 Articles
15 Great Ground Beef Casserole Recipes
...Ground beef isn't just for hamburgers. That may seem obvious, until you consider that ground beef... many other delicious ways to to use this meat, including in ground beef casserole. In fact, I'd argue... that ground beef casseroles are a better use of this meat than hamburgers. For starters, casseroles are a... read more...
Slow Cooker Mexican Beef Stew
... recent weekend to make this Slow Cooker Beef Stew, which is chock full of delicious Mexican flavors.... It was a total hit with both my husband and my toddler and I can't wait to make it again. I used beef stew... recipe for this slow cooker beef stew here!... read more...
Chili Beef Pie with Biscuit Crust: Dinner for $10
... and satisfying. And this Chili Beef Pie with Biscuit Crust certainly fits the bill. The base of this big, bold... with a savory mix of ground beef, chili beans, tomatoes and green onion, then top with sour cream... -- hooray! Make this Chili Beef Pie with Biscuit Crust! Create your own personalized shopping list and find... read more...
how tos

shop our favorite products