Filet Mignon with Peppercorn Mustard Sauce

Yield: 4 servings (serving size=1 steak and 2 T. sauce)
Source: Cooking Light Annual Recipes, 1999, p. 255
Jill's Rating: 5/5 stars
Amy's Comments: This is an outstanding and SUPER easy recipe. I recently made it for "date night" with my husband and we both loved it!


1/4 tsp. salt
1/4 tsp. coarsely ground or cracked black pepper
4 (4oz) beef tenderloin steaks (1 1/2 inches thick)
1 tsp. vegetable oil
1/3 c. minced shallots
1/2 c. cognac
1/2 c. fat free beef broth
1/4 c. green pepper corn mustard or Dijon mustard


  1. Sprinkle salt and pepper over steaks.
  2. Heat oil in a 9 inch cast iron skillet over medium high heat until hot. Add steaks. Cook 5 minutes on each side or until desired degree of doneness. Remove steaks from skillet; keep warm.
  3. Add shallots to skillet; sauté 30 seconds. Add cognac; cook 10 seconds. Add broth and mustard; stir well. Reduce heat; cook 2 minutes, stirring constantly. Serve steaks with sauce.


Healthy Units: 6 per serving
Calories=279; Fat=9.6g; Protein=24g; Carb=3.8g; Fiober=.1g; Chol=70mg; Iron=3.3mg; Sodium=656mg; Calcium=13mg

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