2 tablespoons cracked or coarsely ground mixed peppercorns 

1/4 teaspoon salt 

4 center-cut filet mignon steaks (6 ounces each), about 1 1/4″ thick 

1 teaspoon canola oil 

1/4 cup beef broth 

3 tablespoons red wine or 2 tablespoons balsamic vinegar 

2 teaspoons dijon mustard 

 

Sprinkle the peppercorns and salt on both sides of the steaks and press in. Coat a large heavy skillet with vegetable oil spray. Place over high heat for 1 minute. Add the oil. When the oil is hot, reduce the heat to medium-high and place the steaks in the pan. Cook for 5 minutes per side, or until a thermometer inserted sideways in the center registers 145°F for medium-rare; 6 minutes for medium (160°F); or 7 minutes for well done (165°F). Remove the steaks to a large plate. Set aside. Add the broth and wine or vinegar to the skillet. Simmer for 30 seconds. Stir in the mustard. Spoon the sauce over the steaks.

 

Yield: 4 servings

Calories: 300

Fat: 15g

Fiber: 0g