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Peppercorn-Crusted Filet Mignon with Port Jus


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

2 tsp cracked black pepper
4 (4-oz) beef tenderloin steaks; trimmed (1” thick)
½ tsp salt
½ cup port or other sweet red wine
½ cup beef broth
1 tbsp chilled butter, cut into small pieces


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


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 ¼ cup. Remove pan from heat. Add butter to pan; stir with a whisk until melted. Drizzle sauce over steaks.


Pairs Well With


Notes

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