Tenderloin Steaks with Peppercorn Sauce

By North Star



Ingredients.

4 boneless beef tenderloin steaks (or boneless turkey tenderloins) (about 4 oz. each, cut about 1 inch thick), all visible fat discarded

1/2 tsp. black peppercorns, coarsely crushed Prepare the peppercorn sauce (recipe follows). Meanwhile, preheat the broiler or grill. Line broiler pan with foil.

Sprinkle the peppercorns on both sides of the steaks. Press into the steaks. Place the steaks on the rack in the broiler pan. With the surface of the meat 2 to 3 inches from the heat, broil for 13 to 16 minutes for medium-rare to medium doneness, turning once.

Serve the steaks with the peppercorn sauce.

Peppercorn Sauce

1 Tbsp. cornstarch

1 Tbsp. cold water

1 14-oz. can fat-free, beef or chicken broth

1 small bay leaf

1/8 tsp. dried thyme, crumbled

1/3 cup dry red wine (regular or nonalcoholic)

1/4 tsp. black peppercorns, coarsely crushed

Put the cornstarch into a cup. Add the water, stirring to dissolve.

In a medium saucepan, whisk together the cornstarch mixture and the broth. Bring to a boil over high heat; cook until slightly thickened, stirring occasionally. Stir in the bay leaf and thyme. Reduce the heat to medium-high and cook for 10 to 12 minutes, or until the sauce is reduced to about 1 cup. Stir in the wine and peppercorns. Reduce the heat and simmer for 5 minutes. Remove the bay leaf.

Yield: 4 servings

PER SERVING:
CALORIES: 310
FAT: 22g SATURATED FAT: 9g
CHOLESTEROL: 75mg
CARBOHYDRATE: 2g
FIBER: 0g
SODIUM: 380mg
PROTEIN: 21g

recipe from www.waukeshamemorial.org