4 servings (serving size: 1 steak and 1 tablespoon jus)
Becky Luigart-Stayner; Lydia DeGaris-Pursell
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
How to Make It
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.
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.
This is incredible - my husband couldn't stop raving about it. The filets we got were 8 ounces and very thick, so he butterflied them so they wouldn't take forever to cook. The port sauce was wonderful - will definitely be making this one again! The recipe works without any adjustments, and that's a sign of a great recipe :) We served it with Garlicky Mushrooms (also from My Recipes site) and cream cheese mashed potatoes. Perfect for a special meal or company.
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