| Servings |
servings
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Ingredients
- 2 teaspoons Black Peppercorns
- 1/2 teaspoon Salt
- 3 cloves Garlic minced
- 4 4-ounce (1 inch thick) Beef Tenderloin Steaks trimmed
- Cooking Spray
- 1/4 cup Port wine
- 1/4 cup Beef Broth canned
- 1 tablespoon Thyme chopped fresh
Ingredients
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Instructions
- Place peppercorns in a small zip-top plastic bag; seal. Crush peppercorns using a meat mallet or small heavy skillet. Combine peppercorns, salt, and garlic in a bowl; rub evenly over steaks.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan. Reduce heat; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Cover and keep warm.
- Add port and broth to pan, stirring to loosen browned bits. Cook until reduced to 1/4 cup (about 3 minutes). Place 1 steak on each of 4 plates; drizzle each serving with 1 tablespoon sauce. Sprinkle each serving with 3/4 teaspoon thyme.
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