Peppercorn-Crusted Filet Mignon with Port Jus
By rossboys
Ingredients
- 2 tsp cracked black pepper
- 4 - 4 oz beef tenderloin steaks, trimmed to 1" thick
- 1/4 tsp salt
- 1/2 cup port or other sweet red wine
- 1/2 cup fat-free, less-sodium beef broth
- 1 Tbsp chilled butter, cut into small pieces
Details
Servings 4
Preparation time 7mins
Cooking time 18mins
Preparation
Step 1
Heat a cast-iron skillet over medium-high heat. Rub pepper evenly over steaks. Sprinkle salt over bottom of pan. Add steaks to pan; cook 2 minutes on each side or until browned. Remove steaks from pan; set aside.
Stir in port and broth, scraping pan to loosen browned bits. Reduce heat to medium. Return steaks to pan; cook 2 minutes on each side or until desired degree of donesness. Remove steaks from pan. Cook until liquid is reduced to 1/4 cup. Remove pan from heat. Add butter to pan; stir with a whisk until melted. Drizzle sauce over steaks.
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