Peppercorn-Crusted Filet Mignon with Port Jus

Peppercorn-Crusted Filet Mignon with Port Jus Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
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.
5

Outstanding

Yield:

4 servings (serving size: 1 steak and 1 tablespoon jus)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Maureen Callahan,

March 2004
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