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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pepper and Garlic-Crusted Filet Mignon with Port Sauce Recipe

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This recipe for Pepper and Garlic-Crusted Filet Mignon with Port Sauce is from Rose's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 teaspoons Crushed Black Peppercorns
1/2 teaspoon Salt
3 Garlic Cloves, chopped
4 (4-ounces each) Beef Tenderloin Steaks
1 tablespoon Margarine
1/4 cup Port Wine
1/4 cup Beef Broth
4 teaspoons, Thyme
Directions:
Directions:
Combine peppercorns, salt, and garlic in a bowl. Rub evenly over steaks. Heat a large, non-stick pan over medium-high heat. Melt margarine and add steaks to pan. Reduce heat to medium-low and continue cooking, 4 minutes on each side or until desired. Remove steaks from pan, cover with foil, and keep warm.

Add port wine and broth to pan, stirring to loosen browned bits. Cook until reduced to 1/4 cup (about 3 minutes).

Pour 1 tablespoon of sauce over each steak, then season with 1 teaspoon of thyme.

Serve with rice and green beans.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
8 prep, 12 cook, 20 total

 

 

 

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