Pepper and Garlic-Crusted Tenderloin Steaks with Port Sauce

I added a bit of fennel that just gave it a bit of a twist it was gorgeous

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.

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

Very easy and delicious.

loved it

Needed to make double the sauce..but this was a good dish!

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..

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.

I thought the flavor of this recipe was outstanding. However, I'm giving it two stars because the crust came off both sides of my steak and stuck to the bottom of the pan! I don't understand where I went wrong, I followed the recipe to a T. I used organic fillets that i marinaded overnight in buttermilk to tenderize, as organic beef can be a little tough. I served this with herbed smashed potatoes & steamed green beans. I would definitely make this again but maybe try broiling or grilling the tenderloins instead.

My husband and I loved this. It took very little time and came out juicy and flavorful. I served with green beans, red potatoes, and crescent rolls.

Delicious recipe! Tender and flavorful, definitely will make this again.

This was EXCELLENT! I only did pepper on half of the steaks and no pepper on the other. Both were wonderful and juicy!

I tried this recipe. The cut of beef is pricey, but much more reasonable than eating out in a steakhouse. It is the best steak I have ever made at home or had in a resturant. The whole family loved it. I will probably cook a few minutes longer next time it was very red still. Also an easy recipe.

Prepared this tonight and it was awesome. My husband, who is not easily impressed loved it! I did start with olive oil, added fresh sliced mushrooms, thinly sliced onions separated, and fresh thyme. I cooked them until lightly browned then added the center cut fillets as the recipe stated. Cooked all together covered for about 5 minutes each side for medium steaks. Spooned onions and mushrooms with port sauce over steaks.. Reserved some of the sauce, thickened it with flour and served over mashed potatoes. Think fresh tarragon might be great in place of the fresh thyme. Very easy recipe with wonderful flavors!

Nothing extremely special and the sauce is a big ordeal with little payoff - but good use of tenderloin steaks in a hurry.

This recipe was simply fantastic. It was very easy to put together (along with the suggested wild rice and green beans). I didn't change a thing! It is a great menu for entertaining.