Peppercorn-Crusted Filet Mignon with Port Jus
CATEGORIES
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
DIRECTIONS
  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
  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 ¼ cup. Remove pan from heat. Add butter to pan; stir with a whisk until melted. Drizzle sauce over steaks.