Pan Seared Beef Tenderloin With Creamy Peppercorn Sauce (Sbd P2)

1. 1

   In a spice grinder, coarsely grind the peppercorns. Rub steaks on both sides pressing to adhere. Season lightly with salt. Discard garlic.

2. 2

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

3. 3

   Transfer to a cutting board and let rest 5 minutes.

4. 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 from the heat. Serve the steaks warm with sauce drizzled on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.