Filet Mignon With Peppercorn-Orange Sauce

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Whirling the sauce together in the food processor is a breeze, and it can be 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
• 2 teaspoons extra virgin olive oil
• 1 garlic clove, peeled
• 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 (optional)

Directions

1. Prepare grill.
2. To prepare sauce, combine first 7 ingredients in a small saucepan; bring to a boil.
3. Cook until reduced to 1/3 cup (about 6 minutes).
4. Cool.
5. Place onions and next 4 ingredients in a food processor; process until finely chopped.
6. Add orange juice mixture, sesame seeds, and 1/2 teaspoon salt; pulse to combine.
7. Set aside.
8. To prepare steaks, sprinkle beef with 1/2 teaspoon salt and black pepper.
9. Place steaks on a grill rack coated with cooking spray, and grill 3 minutes on each side or until desired degree of doneness.
10. Serve steaks with sauce.
11. Garnish with cilantro sprigs, if desired.

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