Pepper and Garlic-Crusted Tenderloin Steaks with Port Sauce

Pepper and Garlic-Crusted Tenderloin Steaks with Port Sauce Recipe
Lee Harrelson
Carve into a company-worthy beef tenderloin with a dynamic pan sauce that cooks in about 10 minutes.
5

Outstanding

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 205
Caloriesfromfat 33 %
Fat 7.4 g
Satfat 2.7 g
Monofat 3 g
Polyfat 0.3 g
Protein 25.5 g
Carbohydrate 6 g
Fiber 0.4 g
Cholesterol 76 mg
Iron 2.1 mg
Sodium 389 mg
Calcium 36 mg

Ingredients

2 teaspoons black peppercorns
1/2 teaspoon salt
3 garlic cloves, minced
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
Cooking spray
1/4 cup port wine
1/4 cup canned beef broth
1 tablespoon chopped fresh thyme

Preparation

Place peppercorns in a small zip-top plastic bag; seal. Crush peppercorns using a meat mallet or small heavy skillet. Combine peppercorns, salt, and garlic in a bowl; rub evenly over steaks.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan. Reduce heat; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Cover and keep warm.

Add port and broth to pan, stirring to loosen browned bits. Cook until reduced to 1/4 cup (about 3 minutes). Place 1 steak on each of 4 plates; drizzle each serving with 1 tablespoon sauce. Sprinkle each serving with 3/4 teaspoon thyme.

Note:

Serve with long-grain and wild rice pilaf and steamed green beans. Although these steaks are simple enough for weeknights, they're good for company, as well.

Karen Levin,

August 2007
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