Becky Luigart-Stayner; Lydia DeGaris-Pursell
4 servings (serving size: 1 steak and 1 tablespoon jus)

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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

BethieC's Review

July 09, 2012

carolfitz's Review

June 24, 2012
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.

CindyH's Review

November 22, 2009
Excellent and easy recipe for steak. I used ribeyes instead of filets and it was extremely fabulous. I can only guess how much more wonderful this will be with the filets. Definitely a keeper!

cookinfabulous's Review

January 01, 2009
This is incredible - my husband couldn't stop raving about it. The filets we got were 8 ounces and very thick, so he butterflied them so they wouldn't take forever to cook. The port sauce was wonderful - will definitely be making this one again! The recipe works without any adjustments, and that's a sign of a great recipe :) We served it with Garlicky Mushrooms (also from My Recipes site) and cream cheese mashed potatoes. Perfect for a special meal or company.