Peppercorn-Crusted Filet Mignon with Port Jus

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


  • 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
  • 2 teaspoons cracked black pepper
  • ¼ teaspoon salt
  • ½ cup port or other sweet red wine

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


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