Filet Mignon with Peppercorn-Orange Sauce

Whirling this sauce together in the food processor is a breeze, and it can easily be done before the party.

Yield: 12 servings (serving size: 1 steak and about 1 tablespoon sauce)

Ingredients

• Sauce:
• 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
• 
  Steaks:
• 12  (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
• 1/2  teaspoon  salt
• 1/2  teaspoon  black pepper
• Cooking spray
• Cilantro sprigs

Preparation

Prepare grill.

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.

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.

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.

Nutritional Information

Calories:

208 (39% from fat)

Fat:

9.1g (sat 3.1g,mono 3.6g,poly 0.4g)

Protein:

24.4g

Carbohydrate:

5.7g

Fiber:

0.5g

Cholesterol:

71mg

Iron:

3.3mg

Sodium:

497mg

Calcium:

18mg