Lee Harrelson
4 servings

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

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Ratings & Reviews

PaulHulley's Review

March 07, 2014
I added a bit of fennel that just gave it a bit of a twist it was gorgeous

Margaret616's Review

November 20, 2013

CloverDoll's Review

June 09, 2013
Used a MUCH cheaper cut of meat but made the recipe spot on. Was the most delicious thing to come out of my kitchen in ages! Made it just for hubs & myself, not 100% sure it will be a kid friendly recipe for my picky ones but it will definitely be a reoccurring dish for hubs & I's 'at home' date nights. As for the sauce, only had two steaks but still made the same amount of sauce and had plenty left over.

CourtneyMay's Review

June 01, 2013

seyoung08's Review

May 25, 2013
This was absolutely delicious! It's a pretty expensive dish to produce, so I'd recommend saving it for a special occasion.

Aelizabeth75's Review

July 06, 2012
Very easy and delicious.

ralphy's Review

June 08, 2012
loved it

Christina21's Review

April 01, 2012
Needed to make double the sauce..but this was a good dish!

gotbidnezz's Review

February 19, 2012
I made this pretty much according to the recipe, and we thought it was great. While the "crust" did stick to the pan, it gets mixed back into the sauce, so we didn't mind since the steak was still flavorful. Although, I would recommend doubling the amount of sauce called for in the recipe; I would have preferred just a bit more, and we only used it on two pieces of meat. I agree that mushrooms would add to the recipe, as could the addition of rosemary or other spices with the thyme. My favorite part: we had 6 ounce steaks, served with green beans and almonds as well as Trader Joe's brown rice; total calories were still only around 550 and even my boyfriend is stuffed..

jmcintron's Review

June 19, 2011
Fantastic flavor and couldn't be simpler. I will say that it was begging for mushrooms but hubby hates them so I left them out, but next time I will make some on the side for just me. Threw in a little fresh rosemary with the chopped thyme - outrageously delicious for absolutely zero effort! Although I do have to agree with belladonna that the crust did not stick to my steak, so next time I may throw these on the grill and just make the sauce separately.