Steak au poivre
8
Points®
Total time: 28 min • Prep: 15 min • Cook: 13 min • Serves: 4 • Difficulty: Easy
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
Uncooked lean filet mignon, trimmed
1.25 pound(s)
Table salt
0.75 tsp
Extra virgin olive oil
2 tsp
Uncooked zucchini
3 small
Shallot
3 small
Brandy
3 Tbsp
Beef broth
0.5 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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