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Filet Mignon with Rosemary-Port Sauce

Prep time 5 mins
Cook time 14 mins
Other time 15 mins
Yield 4 servings (serving size: 1 steak and about 1 tablespoon sauce)
Port adds a rich, spicy flavor to the sauce in this recipe. However, you may use any sweet red wine in its place.


  • 2 large garlic cloves, halved
  • 4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon coarsely ground black pepper
  • 1/2 cup port or other sweet red wine
  • 1/2 cup low-salt beef broth
  • 1 teaspoon chopped fresh rosemary
  • Cooking spray
  • 2 teaspoons light butter

Nutrition Information

  • calories 158
  • fat 7.8 g
  • satfat 3.2 g
  • protein 19.8 g
  • carbohydrate 1.1 g
  • cholesterol 61 mg
  • iron 2.7 mg
  • sodium 405 mg
  • caloriesfromfat 46 %
  • fiber 0.1 g
  • calcium 12 mg

How to Make It

  1. Rub cut sides of garlic over each side of steaks; sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Let stand 15 minutes.

  2. Combine port, broth, and rosemary in a large nonstick skillet over medium-high heat; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes or until mixture measures 1/3 cup. Stir 1/4 teaspoon salt into sauce. Pour into a small bowl; set aside. Wipe pan clean with a paper towel.

  3. Coat pan with cooking spray; place over medium-high heat. Add beef; cook 4 minutes on each side or until desired degree of doneness. Set beef aside. Add reserved port mixture to hot pan. Simmer 30 seconds, scraping pan to loosen browned bits, until mixture reduces to 1/4 cup. Remove from heat and stir in butter. Spoon sauce over steaks.

Oxmoor House Healthy Eating Collection