Pan-Seared Beef Tenderloin with Creamy Peppercorn Sauce

Freshly cracked black peppercorns serve double duty in this satisfying entrée: First, they're rubbed into the meat for flavor. Then the peppercorns left in the pan after cooking the steaks give body and kick to the sauce. If you don't have a spice grinder or an extra coffee grinder for grinding spices, purchase cracked peppercorns or set your pepper grinder to the coarsest setting. Chicken or vegetable broth can be used in place of beef broth. (The South Beach Diet Supercharged)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a spice grinder, coarsely grind peppercorns.

Step 2

Rub steaks on both sides with cut side of garlic, then coat with pepper on both sides, pressing to adhere, and season lightly with salt. Discard the garlic.

Step 3

Lightly coat a large heavy or cast-iron skillet with cooking spray and heat over medium-high heat. Add steaks and sear on both sides, about 1 minute per side. Continue to cook to desired doneness, about 3 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes.

Step 4

While steak is resting, return the pan to medium heat, add broth, and stir with a wooden spoon to scrape up any browned bits clinging to the pan. Stir in sour cream and remove the pan from the heat.

Step 5

Serve steaks warm with sauce drizzled on top.