ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Peppercorn-Crusted Filet Mignon with Port Jus

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 4 servings (serving size: 1 steak and 1 tablespoon jus)
Filet mignon is a lean cut of beef, and pairing the filet with fat-free orzo provides the opportunity to whisk in chilled butter to finish the sauce.


  • 2 teaspoons cracked black pepper
  • 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
  • 1/4 teaspoon salt
  • 1/2 cup port or other sweet red wine
  • 1/2 cup fat-free less-sodium beef broth
  • 1 tablespoon chilled butter, cut into small pieces

Nutrition Information

  • calories 257
  • caloriesfromfat 42 %
  • fat 12 g
  • satfat 5.2 g
  • monofat 4.3 g
  • polyfat 0.5 g
  • protein 24 g
  • carbohydrate 4.3 g
  • fiber 0.3 g
  • cholesterol 78 mg
  • iron 3.6 mg
  • sodium 313 mg
  • calcium 15 mg

How to Make It

  1. Heat a cast-iron skillet over medium-high heat. Rub pepper evenly over the steaks. Sprinkle salt over bottom of pan. Add steaks to pan; cook 2 minutes on each side or until browned. Remove steaks from pan; set aside.

  2. Stir in port and broth, scraping pan to loosen browned bits. Reduce heat to medium. Return steaks to pan; cook 2 minutes on each side or until desired degree of doneness. Remove steaks from pan. Reduce liquid to 1/4 cup. Remove pan from heat. Add butter to pan; stir with a whisk until melted. Drizzle sauce over steaks.