Pepper And Garlic-crusted Lamb Tenderloin With Port Sauce

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 2 teaspoons black peppercorns
• 1/2 teaspoon salt
• 3 garlic cloves, minced
• 1 lb beef tenderloin steak, 4 steaks, trimmed (4-ounces, 1 inch thick each steak)
• 1/4 cup port wine
• 1/4 cup canned beef broth
• 1 tablespoon fresh thyme, chopped

Recipe

• 1 place peppercorns in a small zip-top plastic bag; seal. crush peppercorns using a meat mallet or small heavy skillet. combine peppercorns, salt, and garlic in a bowl; rub evenly over steaks.
• 2 heat a large nonstick skillet over medium-high heat. coat pan with cooking spray. add steaks to pan. reduce heat; cook 4 minutes on each side or until desired degree of doneness. remove steaks from pan. cover and keep warm.
• 3 add port and broth to pan, stirring to loosen browned bits. cook until reduced to 1/4 cup (about 3 minutes). place 1 steak on each of 4 plates; drizzle each serving with 1 tablespoon sauce. sprinkle each serving with 3/4 teaspoon thyme.