Steak au poivre

6
6
6
Smartpoints value per serving
Total Time
28 min
Prep
15 min
Cook
13 min
Serves
4
Difficulty
Moderate
This one-skillet dinner features sliced zucchini cooked with shallots in a mustardy brandy sauce to serve with peppercorn-crusted filets mignons. It’s quick enough for weeknights, but also impressive enough for entertaining. Don't be turned off by the amount of pepper. The rich beef tenderloin and piquant dijon sauce mitigate the sharp pepper and make for a heavenly flavor in every bite. Seared asparagus spears and oven-roasted baby potatoes are the perfect companions to this dish.

Ingredients

peppercorn

1 Tbsp, whole, black, crushed

uncooked lean and trimmed beef filet mignon

1¼ pound(s), 4 (5 oz) pieces

table salt

¾ tsp

extra virgin olive oil

2 tsp

uncooked zucchini

3 small, halved lengthwise and thinly sliced

uncooked shallot(s)

3 small, finely chopped

brandy

3 Tbsp, bourbon, or beef broth

canned beef broth

½ cup(s)

Dijon Mustard

1 Tbsp

Instructions

  1. Spread peppercorns on plate. Coat steaks on one side with peppercorns, pressing so they adhere. Sprinkle with 1/2 teaspoon salt.
  2. Heat oil in large heavy nonstick skillet over medium-high heat. Add steaks, peppercorn side down, and cook until instant-read thermometer inserted into side of steak registers 145°F, about 3 minutes per side. Transfer to plate and loosely cover with foil.
  3. Add zucchini, shallots, and remaining 1/4 teaspoon salt to skillet and cook, stirring, until zucchini is crisp-tender, about 3 minutes. Add brandy and cook 20 seconds (if brandy flames, cover skillet with lid and remove from heat until it dies down).
  4. Whisk broth and mustard into skillet until smooth. Simmer until sauce is slightly thickened, about 3 minutes. Serve with steaks.
  5. Serving size: 1 steak with 2/3 cup vegetables and sauce

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