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Steak with Mixed Peppercorn Sauce
An easy and impressive way to entertain. |
Prep: 20 minutes
Cook: 10 minutes
Servings: Serves 4
| 4 |
beef tenderloin or boneless top loin steaks, cut 1-inch thick |
| 2 |
medium zucchini or yellow squash |
| 2 |
medium carrots |
| 3 |
tsp. mixed peppercorns (black, white, green, pink), cracked, divided |
| 2 |
Tbsp. butter or margarine |
| -- |
salt (optional) |
| 2/3 |
cup dry white or red wine |
| 1 |
tsp. chopped shallot or green onion |
| 1/2 |
cup seeded and coarsely chopped plum tomatoes |
| 1 |
Tbsp. chopped fresh parsley |
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Remove stem ends from squash and carrots. Using a vegetable peeler, cut outer portion of squash and carrots lengthwise into long thin strips. Reserve inner portion (seeded area of squash; core area of carrots) for another use. |
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Place steamer basket in 1/2-inch water (water should not touch bottom of basket). Place vegetable strips in basket. Cover tightly and heat to boiling; reduce heat. Steam 2-3 minutes or until crisp-tender; keep warm. |
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Meanwhile press 2 tsp. cracked peppercorns into both sides of each beef steak. Heat butter in medium nonstick skillet over medium heat until butter is melted. Place steaks in skillet and cook 9-11 minutes for rare to medium doneness, turning once. Remove steaks to warm platter and season with salt; keep warm. |
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In same skillet, add wine and shallot; cook and stir until wine is reduced by half. Stir in tomato, 1 Tbsp. cracked peppercorns and parsley; heat through. |
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To serve, spoon sauce over steaks; serve with vegetables. |
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| To crack whole peppercorns, place on cutting board; cover with plastic wrap. Coarsely crush peppercorns with rolling pin or side of wide chef knife. |
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