Pepper Steak with Port-Wine Mushroom Sauce
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
More From Cooking Light
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
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
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.
Pepper Steak with Port-Wine Mushroom Sauce Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy, Entertaining, Family
- MAIN INGREDIENT: Beef
- DIETARY CONSIDERATION: Low Carbohydrate
- PUBLICATION: Cooking Light
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