Peppercorn-Crusted Filet Mignon with Port Jus

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.

Yield: 4 servings (serving size: 1 steak and 1 tablespoon jus)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 257
  • Calories from fat: 42%
  • Fat: 12g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 24g
  • Carbohydrate: 4.3g
  • Fiber: 0.3g
  • Cholesterol: 78mg
  • Iron: 3.6mg
  • Sodium: 313mg
  • Calcium: 15mg

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

  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.
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