I added a bit of fennel that just gave it a bit of a twist it was gorgeous
Pepper and Garlic-Crusted Tenderloin Steaks with Port Sauce
Carve into a company-worthy beef tenderloin with a dynamic pan sauce that cooks in about 10 minutes.
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- Calories: 205
- Calories from fat: 33%
- Fat: 7.4g
- Saturated fat: 2.7g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 0.3g
- Protein: 25.5g
- Carbohydrate: 6g
- Fiber: 0.4g
- Cholesterol: 76mg
- Iron: 2.1mg
- Sodium: 389mg
- Calcium: 36mg
- 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
- 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.
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.
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