2 tablespoons cracked or coarsely ground mixed peppercorns
1/4 teaspoon salt
4 center-cut filet mignon steaks
(6 ounces each), about 1 1/4” thick
1 teaspoon canola oil
1/4 cup beef broth
3 tablespoons red wine or 2 tablespoons balsamic vinegar
2 teaspoons Dijon
1. Sprinkle the peppercorns and salt on both sides of the steaks and press in.
2. Coat a large heavy skillet with vegetable oil spray. Place over high heat for 1 minute. Add the oil. When the oil is hot, reduce the heat to medium-high and place the steaks in the pan. Cook for 5 minutes per side, or until a thermometer inserted sideways in the center registers 145°F for medium-rare; 6 minutes for medium (160°F); or 7 minutes for well done (165°F).
3. Remove the steaks to a large plate. Set aside. Add the broth and wine or vinegar to the skillet. Simmer for 30 seconds. Stir in the mustard. Spoon the sauce over the steaks.
MAKES 4 SERVINGS…Diabetic friendly.
Per serving: 300 calories, 1 g carbohydrate, 36 g protein, 15 g fat, 0 g fiber
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