Pepper & Garlic-Crusted Tenderloin Steaks with Port Sauce

Just made this a few a couple nights ago and finished off the left-overs yesterday. Yummmm….

Yield: 4 servings

2 tsp. black peppercorns

1/2 tsp. salt

3 garlic cloves, minced

4 (4 oz.) beef tenderloin steaks, trimmed (about 1-inch thick)

cooking spray

1/4 cup port wine

1/4 cup beef broth

1 tbsp. chopped fresh thyme

  1. PlaceĀ peppercornsĀ 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.
  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.
  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 tbsp. sauce. Sprinkle each serving with 3/4 tsp. thyme.

CALORIES 205 (33% from fat); FAT 7.4g (sat. fat 2.7g); CHOL 76mg; SOD 380mg; CARB 6g; FIBER 36mg; PROTEIN 25.5g

from Cooking Light Annual Recipes 2008

Heart Smart Meals in 20

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