Peppercorn-Crusted Filet Mignon with Port Jus
Photo by Becky Luigart-Stayner
Ingredients
- ½ cup port or other sweet red wine
- ¼ teaspoon salt
- ½ cup fat-free less-sodium beef broth
- 2 teaspoons cracked black pepper
- 1 tablespoon chilled butter, cut into small pieces
- 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
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...
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