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Pepper and Garlic-Crusted Tenderloin Steaks with Port Sauce

Lee Harrelson
Yield 4 servings
Carve into a company-worthy beef tenderloin with a dynamic pan sauce that cooks in about 10 minutes.


  • 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

Nutrition 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

How to Make It

  1. 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.

    Pepper and Garlic-Crusted Tenderloin Steaks with Port Sauce
    Lee Harrelson
  2. 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.

  3. 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.

Cook's Notes

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.