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Pepper and Garlic-Crusted Filet Mignon with Port Sauce Recipe

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Pepper and Garlic-Crusted Filet Mignon with Port Sauce image

 

This recipe for Pepper and Garlic-Crusted Filet Mignon with Port Sauce, by , 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!

Contributor:  
Contributor:  
Josh

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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