Pan Seared Beef Tenderloin With Creamy Peppercorn Sauce (Sbd P2)
- Ready In:
- 2 teaspoons whole black peppercorns
- 24 ounces beef tenderloin steaks, about 1-inch thick, well trimmed
- 1 garlic clove, cut in half lengthwise
- 2 tablespoons low sodium beef broth
- 1⁄4 cup reduced-fat sour cream
- In a spice grinder, coarsely grind the peppercorns. Rub steaks on both sides pressing to adhere. Season lightly with salt. Discard garlic.
- 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.
- Transfer to a cutting board and let rest 5 minutes.
- 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.
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