Source: dLife

Beef tenderloin topped with a savory sauce.

Servings

16 oz extra lean beef tenderloin (4-ounce steaks, trimmed,1 inch thick)
0.5 tsp black pepper , freshly ground
0.25 tsp kosher salt
1 cooking spray
2 medium shallots , chopped
0.5 cup red wine (dry wine)
0.75 cup fat free unsalted beef broth
1 tsp peppercorns, green, ground
1 tsp cornstarch
1 tsp cold water
1 tsp unsalted butter

1 Lightly coat frying pan with cooking spray.
2 Heat pan over medium-high.
3 Place steaks in pan, cook 3 minutes per side or until preferred degree of doneness.
4 Remove steaks from pan, set aside.
5 Add shallots to pan, cook for 30 seconds.
6 Add wine, cook 2 minutes or until almost all liquid is absorbed.
7 Stir in broth and green peppercorns, cook 2 additional minutes.
8 In small bowl, whisk cornstarch and water. Pour into pan and bring to boil.
9 Cook 1 minute or until thick, stirring continually.
10 Remove from heat and mix in butter until melted.
11 Spoon sauce over steaks.

If green peppercorns unavailable, use a mixture of peppercorns.