4 (4oz. each) beef tenderloin steaks, trimmed
1/2 tsp. white pepper
1/4 tsp. kosher salt
1/4 cup finely chopped shallots
1/2 cup dry red wine
3/4 cup beef broth
1 tsp. medley peppercorns
1 tsp. cornstarch
1 tsp. water
1 tsp. margarine
Sprinkle steaks with black pepper and salt. Heat a large nonstick skillet over
medium-high heat. Coat pan with cooking spray. Add steaks; cook 3 minutes
on each side or until desired degree of doneness. Remove from pan; keep warm.
Add shallots to pan; sauté 30 seconds. Stir in wine; cook 2 minutes or until
liquid is almost evaporated. Stir in broth and green pepper; cook 2 minutes.
Combine cornstarch and water in a small bowl. Add cornstarch mixture
to pan; bring to a boil. Cook 1 minute or until slightly thickened,
stirring constantly. Remove from heat; add butter, stirring until
butter melts.
Spoon sauce evenly over steaks.
4 servings
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