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Filet Mignon with Peppercorn Mustard Sauce

Recipe Introduction


Cooking Light-10/98





List of Ingredients



• 1/4 teaspoon salt
  
• 1/4 teaspoon coarsely ground or cracked black pepper
  
• 4 (4 ounce) beef tenderloin steaks (1-1/2" thick)
  
• 1 teaspoon vegetable oil
  
• 1/3 cup minced shallots
  
• 1/2 cup cognac
  
• 1/2 cup fat-free beef broth
  
• 1/4 cup green peppercorns or Dijon mustard
  






Instructions



1. Sprinkle salt and pepper over steaks. Heat oil in a 9-inch cast-iron skillet over medium-high heat until hot. Add steaks; cook 5 minutes on each side or until desired degree of doneness. Remove steaks from skillet; keep warm. Add shallots to skillet; saute 30 seconds. Add cognac; cook 10 seconds. Add broth and mustard; stir well. Reduce heat; cook 2 minutes, stirring constantly. Serve steaks with sauce.
   
   
2. 279 cal, 9.6g fat, 24g pro, 3.8g carb, 0.1g fiber 70mg chol, 3.3mg iron, 656mg sod.