Pepper Steak with Port-Wine Mushroom 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.

Yield: 4 servings (serving size: 1 steak and 1/4 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 241
  • Calories from fat: 29%
  • Fat: 7.7g
  • Saturated fat: 3g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 27.5g
  • Carbohydrate: 9.4g
  • Fiber: 1g
  • Cholesterol: 70mg
  • Iron: 4.6mg
  • Sodium: 722mg
  • Calcium: 28mg


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


  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.
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