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Pepper Steak with Port-Wine Mushroom Sauce

Randy Mayor
Yield 4 servings (serving size: 1 steak and 1/4 cup sauce)
Slather pan-seared beef tenderloin fillets with a homemade port-wine mushroom sauce for a easy but elegant entrée.  Serve with steamed asparagus and a buttered roll for a complete meal.

Ingredients

  • Port-Wine Mushroom Sauce
  • 4 (4-ounce) beef tenderloin steaks (about 1 inch thick)
  • 1 tablespoon black peppercorns, crushed
  • 1/2 teaspoon kosher salt

Nutrition Information

  • calories 241
  • caloriesfromfat 29 %
  • fat 7.7 g
  • satfat 3 g
  • monofat 2.9 g
  • polyfat 0.4 g
  • protein 27.5 g
  • carbohydrate 9.4 g
  • fiber 1 g
  • cholesterol 70 mg
  • iron 4.6 mg
  • sodium 722 mg
  • calcium 28 mg

How to Make It

  1. Prepare the Port-Wine Mushroom Sauce, and keep warm.

  2. Sprinkle steaks with peppercorns and salt. Heat a nonstick skillet over medium-high heat. Add steaks; cook 3 minutes on each side or until desired degree of doneness. Serve steaks with Port-Wine Mushroom Sauce.