Pepper and Garlic-Crusted Tenderloin Steaks with Port Sauce

I’m not that much of a red meat eater, but every once in a while I get an attack. This recipe turned out fabulous, and easy!

It’s delicious with roasted asparagus and roasted fingerling potatoes!

Pepper and Garlic-Crusted Tenderloin Steaks with Port Sauce
4 servings, 5 P+/serving

Ingredients
2 tsp black peppercorns
½ tsp salt
3 garlic cloves minced
4 (4oz) tenderloin steaks, trimmed (1 inch thick)
Cooking Spray
¼ cup Port wine
¼ cup beef broth
1 TBSP chopped fresh thyme

Place peppercorn in a zip-top plastic bag; seal. Crush them using a mallet (or anything hard enough!)*. Combine peppercorn, salt, and garlic in a bowl; rub evenly over steaks.

Heat a large non-stick skillet over medium-high heat. Coat pan with spray, add steaks, reduce heat and cook 4 minutes on each side or to desired doneness. Remove steaks from pan, cover and keep warm.

Add Port and broth to pan and stir to loosen browned bits. Cook until reduced to ¼ cup (about 3 minutes). Place 1 steak on each plate and drizzle with 1 TBSP of sauce. Sprinkle with ¾ tsp of thyme and serve.

* I cheat here and loosen up the gears on my pepper mill, it makes a huge ground, so it’s not quite as big as cracked pepper, but it’s much easier!

Source: Cooking Light 350 Calories recipes, hints tips, Oxmoor House, p. 30