Filet Mignon with Peppercorn-Orange Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Whirling this sauce together in the food processor is a breeze, and it can easily be done before the party. Ingredients:
2 teaspoons grated orange rind |
1/4 cup fresh orange juice |
1/4 cup low-sodium soy sauce |
2 tablespoons brown sugar |
2 tablespoons fresh lemon juice |
2 tablespoons balsamic vinegar |
2 teaspoons honey |
1/2 cup coarsely chopped green onions |
1/2 cup coarsely chopped fresh cilantro |
2 tablespoons drained brine-packed green peppercorns |
1 garlic clove, peeled |
2 teaspoons extravirgin olive oil |
2 teaspoons sesame seeds, toasted |
1/2 teaspoon salt |
12 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick) |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
cooking spray |
cilantro sprigs |
Directions:
1. Prepare grill.
2. To prepare sauce, combine the first 7 ingredients in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 6 minutes). Cool.
3. Place the onions, cilantro, peppercorns, garlic, and oil in a food processor; process until finely chopped. Add orange juice mixture, sesame seeds, and 1/2 teaspoon salt; pulse to combine. Set aside.
4. To prepare steaks, sprinkle the beef with 1/2 teaspoon salt and black pepper. Place steaks on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Serve steaks with sauce. Garnish with cilantro sprigs, if desired.
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