Peppercorn Crusted Filet Mignon With Port Jus

Total Time: 4 mins Cook Time: 4 mins

Ingredients

• Servings: 4
• 2 teaspoons cracked black pepper
• 16 ounces beef tenderloin steaks, trimmed
• 1/4 teaspoon salt
• 1/2 cup port wine
• 1/2 cup fat free low-sodium beef broth
• 1 tablespoon butter, chilled

Recipe

• 1 the beef should be cut into four 4 ounce servings one inch thick. if you can't find a good port use a sweet red wine. cut the butter into small pieces.
• 2 heat a cast iron skillet over medium high heat. rub pepper evenly over steaks.
• 3 sprinkle the salt in the pan. add steaks and cook 2 minutes each side or until browned. remove steaks and set aside.
• 4 stir in port and broth and scrape pan to remove browned bits. reduce heat to medium and return steaks to pan then cook for 2 minutes each side or until done as you desire. remove steaks from pan. add butter to pan. stir with whisk until melted. drizzle sauce over steaks.
• 5 1 tbsp jus for each steak.