Peppercorn-Crusted Filet Mignon with Port Jus

Name: Peppercorn-Crusted Filet Mignon with Port Jus
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams beef tenderloin steaks, trimmed (1 inch thick); 1 Tbsp chilled butter, cut into small pieces; 118 milliliters fat-free less-sodium beef broth; 2 teaspoons cracked black pepper; 118 milliliters port or other sweet red wine; 0 teaspoons salt

Peppercorn-Crusted Filet Mignon with Port Jus is a gluten free and primal main course. One portion of this dish contains around 26g of protein, 10g of fat, and a total of 245 calories. This recipe serves 4. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of beef tenderloin steaks, salt, cracked pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat a cast-iron skillet over medium-high heat. Rub pepper evenly over the steaks.

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Pepper

Steak

Dry Seasoning Rub

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Frying Pan

Sprinkle salt over bottom of pan.

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Salt

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Frying Pan

Add steaks to pan; cook 2 minutes on each side or until browned.

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Steak

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Frying Pan

Remove steaks from pan; set aside.

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Steak

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Frying Pan

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.

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Steak

Broth