Peppercorn-Crusted Filet Mignon with Port Jus

Peppercorn-Crusted Filet Mignon with Port Jus
Photo by Becky Luigart-Stayner

Ingredients

  • 2 teaspoons cracked black pepper
  • 2 teaspoons cracked black pepper
  • ¼ teaspoon salt
  • ½ cup fat-free less-sodium beef broth
  • ¼ teaspoon salt
  • ½ cup port or other sweet red wine
  • ½ cup port or other sweet red wine
  • + 5 more ingredients
    • 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
    • ½ cup fat-free less-sodium beef broth
    • 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
    • 1 tablespoon chilled butter, cut into small pieces
    • 1 tablespoon chilled butter, cut into small pieces

Heat a cast-iron skillet over medium-high heat. Rub pepper evenly over the 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 mediu...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network