Pan Seared Beef Tenderloin With Creamy Peppercorn Sauce (Sbd P2)

Submitted by Lizzie Rodriquez

"from most recent book. Haven't tried. Fresh cracked peppercorns serve double duty in this satisfying entree: first, they are rubbed into the meat for flavor. Then the peppercorns left in the pan after cooking the steak gives body and kick to the sauce. If you don't have a spice grinder or an extra coffee grinder for grinding spices, purchase cracked peppercorns or set your pepper grinder to the coarsest setting. Chicken or vegetable broth can be used in place of beef broth."

 

• Ready In: 20mins
• Ingredients: 6
• Serves: 4

ingredients

• 2 teaspoons whole black peppercorns
• 24 ounces beef tenderloin steaks, about 1-inch thick, well trimmed
• 1 garlic clove, cut in half lengthwise
• salt
• 2 tablespoons low sodium beef broth
• 1⁄4 cup reduced-fat sour cream

directions

1. In a spice grinder, coarsely grind the peppercorns. Rub steaks on both sides pressing to adhere. Season lightly with salt. Discard garlic.
2. Lightly coat a large heavy skillet or cast iron with cooking spray and heat over medium-high heat. Add steaks and sear on each side, about 1 minute per side. Continue to cook to desired doneness, about 3 minutes per side for medium rare.
3. Transfer to a cutting board and let rest 5 minutes.
4. While steak is resting, return the pan to medium heat, add broth, and stir with a wooden spoon to scrape up any browned bits clinging to the pan. Stir in sour cream and remove from the heat. Serve the steaks warm with sauce drizzled on top.