Rating: 4.5 stars
19 Ratings
  • 5 star values: 15
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Carve into a company-worthy beef tenderloin with a dynamic pan sauce that cooks in about 10 minutes.

Karen Levin
Recipe by Cooking Light August 2007

Gallery

Credit: Lee Harrelson

Recipe Summary test

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place peppercorns in a small zip-top plastic bag; seal. Crush peppercorns using a meat mallet or small heavy skillet. Combine peppercorns, salt, and garlic in a bowl; rub evenly over steaks.

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  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan. Reduce heat; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Cover and keep warm.

  • Add port and broth to pan, stirring to loosen browned bits. Cook until reduced to 1/4 cup (about 3 minutes). Place 1 steak on each of 4 plates; drizzle each serving with 1 tablespoon sauce. Sprinkle each serving with 3/4 teaspoon thyme.

Chef's Notes

Serve with long-grain and wild rice pilaf and steamed green beans. Although these steaks are simple enough for weeknights, they're good for company, as well.

Nutrition Facts

205 calories; calories from fat 33%; fat 7.4g; saturated fat 2.7g; mono fat 3g; poly fat 0.3g; protein 25.5g; carbohydrates 6g; fiber 0.4g; cholesterol 76mg; iron 2.1mg; sodium 389mg; calcium 36mg.
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