Super-easy. Used beef stock rather than broth and the sauce was sweet & rich, great with the steaks. Served with rice-mushroom pilaf & steamed brussels sprouts. Terrific Saturday dinner.
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)
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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
- 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
- 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.
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