Pepper Steak with Port-Wine Mushroom Sauce

Pepper Steak with Port-Wine Mushroom Sauce Recipe
Randy Mayor
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.

Yield:

4 servings (serving size: 1 steak and 1/4 cup sauce)

Recipe from

Nutritional 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

Ingredients

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

Preparation

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

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.

Note:

Marge Perry,

April 2000
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