Steak with Mixed Peppercorn Sauce Steaks
Be the first to rate this recipe!
Servings
Serves 4
Prep Time
20 minutes
Cook Time
10 minutes
Cooking Methods
Pan Broiling
Pan Frying or Sauté
Stir Fry
Beef Type
Shortloin
Ingredients
- 4 beef tenderloin or boneless top loin steaks, cut 1-inch thick
- 2 medium zucchini or yellow squash
- 2 medium carrots
- 3 tsp. mixed peppercorns (black, white, green, pink), cracked, divided
- 2 Tbsp. butter or margarine
- salt (optional)
- 2/3 cup dry white or red wine
- 1 tsp. chopped shallot or green onion
- 1/2 cup seeded and coarsely chopped plum tomatoes
- 1 Tbsp. chopped fresh parsley
Instructions
Remove stem ends from squash and carrots. Using a vegetable peeler, cut outer portion of squash and carrots lengthwise into long thin strips. Reserve inner portion (seeded area of squash; core area of carrots) for another use.
Place steamer basket in 1/2-inch water (water should not touch bottom of basket). Place vegetable strips in basket. Cover tightly and heat to boiling; reduce heat. Steam 2-3 minutes or until crisp-tender; keep warm.
Meanwhile press 2 tsp. cracked peppercorns into both sides of each beef steak. Heat butter in medium nonstick skillet over medium heat until butter is melted. Place steaks in skillet and cook 9-11 minutes for rare to medium doneness, turning once. Remove steaks to warm platter and season with salt; keep warm.
In same skillet, add wine and shallot; cook and stir until wine is reduced by half. Stir in tomato, 1 Tbsp. cracked peppercorns and parsley; heat through.
To serve, spoon sauce over steaks; serve with vegetables.
Suggestions
To crack whole peppercorns, place on cutting board; cover with plastic wrap. Coarsely crush peppercorns with rolling pin or side of wide chef knife.
Nutritional Information
Nutrition Info per serving: (1 serving, 7 oz.) 217 calories; 8 g fat (4 g saturated fat; 3 g monounsaturated fat); 52 mg cholesterol; 103 mg sodium; 5 g carbohydrate; 1.8 g fiber; 26 g protein; 8 mg niacin; 0.7 mg vitamin B6; 1.2 mcg vitamin B12; 2.0 mg iron; 31.7 mcg selenium; 4.9 mg zinc.
