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

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.