SB PAN-SEARED BEEF TENDERLOIN WITH CREAMY PEPPERCORN SAUCE

SB PAN-SEARED BEEF TENDERLOIN WITH CREAMY PEPPERCORN SAUCE image

Categories Beef

Yield 4 servings

Number Of Ingredients 6

2 tsp whole black peppercorns
4 (6-oz) beef tenderloin steaks (about 1 in thick), well trimmed
1 garlic clove, cut in half lengthwise
Salt
2 tblsp lower-sodium beef broth
1/4 cup reduced-fat sour cream

Steps:

In a spice grinder, coarsely grind peppercorns. 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. 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. 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. Serve steaks warm with sauce drizzled on top.