Steak with Three Peppers

  • Active Time 30m
  • Total Time 30m

Makes 2 servings


  • Two 6-ounce beef filets
  • 1 1/2 tablespoons vegetable oil
  • Cracked black peppercorns
  • 1/2 cup beef stock
  • 1 tablespoon green peppercorns, packed in brine and drained
  • 1/2 tablespoon pink peppercorns
  • 1 tablespoon margarine
  • 1 teaspoon sugar
  • 1 cup julienned vegetables, a combination of carrots, potatoes, zucchini


Rub the filets with 1/2 tablespoon vegetable oil. Season both sides with freshly cracked black peppercorns.

In a large saute pan over medium heat, heat the remaining tablespoon of vegetable oil. Saute the filets on both sides until cooked to desired doneness, approximately 4 minutes per side for medium. Remove the filets from the pan and deglaze the saute pan with the beef stock, scraping up the brown bits, and simmering until reduced by half. Add the green and pink peppercorns and simmer for 2 minutes more.

In a medium saute pan, heat the margarine over medium heat. Stir in the sugar and dissolve completely. Saute the vegetables until softened, but still slightly crunchy. Cooking time will vary depending on the vegetables chosen.

Place the vegetables in a circle on each plate. Place the beef in the middle and top with the peppercorn sauce.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 3817

nutrition information per serving

460 calories; 30g total fat; 105mg cholesterol; 403mg sodium; 10g carbohydrates; 3g fiber; 38g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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