Peppercorn-Crusted Filet Mignon with Port Jus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
2 teaspoons cracked black pepper |
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick) |
1/4 teaspoon salt |
1/2 cup port or other sweet red wine |
1/2 cup fat-free less-sodium beef broth |
1 tablespoon 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 1/4 cup. Remove pan from heat. Add butter to pan; stir with a whisk until melted. Drizzle sauce over steaks.
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