Peppercorn-Crusted Filet Mignon with Port Jus

Name: Peppercorn-Crusted Filet Mignon with Port Jus
Yield: 4 servings (serving size: 1 steak and 1 tablespoon jus)
Ingredients: 2 teaspoons cracked black pepper; 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick); ¼ teaspoon salt; ½ cup port or other sweet red wine; ½ cup fat-free less-sodium beef broth; 1 tablespoon chilled butter, cut into small pieces

4 Ratings
3 Reviews

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.

By Maureen Callahan

Recipe by Cooking Light March 2004

Gallery

Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:

4 servings (serving size: 1 steak and 1 tablespoon jus)

Nutrition Info

Ingredients

2 teaspoons cracked black pepper
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
¼ teaspoon salt
½ cup port or other sweet red wine
½ cup fat-free less-sodium beef broth
1 tablespoon chilled butter, cut into small pieces

Directions

Step 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.

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Step 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.

Nutrition Facts

Per Serving:

257 calories; calories from fat 42%; fat 12g; saturated fat 5.2g; mono fat 4.3g; poly fat 0.5g; protein 24g; carbohydrates 4.3g; fiber 0.3g; cholesterol 78mg; iron 3.6mg; sodium 313mg; calcium 15mg.

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carolfitz

06/24/2012

Super-easy. Used beef stock rather than broth and the sauce was sweet & rich, great with the steaks. Served with rice-mushroom pilaf & steamed brussels sprouts. Terrific Saturday dinner.

CindyH

11/21/2009

Excellent and easy recipe for steak. I used ribeyes instead of filets and it was extremely fabulous. I can only guess how much more wonderful this will be with the filets. Definitely a keeper!

cookinfabulous

12/31/2008

This is incredible - my husband couldn't stop raving about it. The filets we got were 8 ounces and very thick, so he butterflied them so they wouldn't take forever to cook. The port sauce was wonderful - will definitely be making this one again! The recipe works without any adjustments, and that's a sign of a great recipe :) We served it with Garlicky Mushrooms (also from My Recipes site) and cream cheese mashed potatoes. Perfect for a special meal or company.

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