QueenBeeGrannyJean
02-19-2007, 07:58 PM
2 teaspoons cracked black pepper
4 (4-ounce) well-trimmed filet mignons (beef tenderloin), 1 inch thick
1/4 teaspoon salt
1/2 cup port or other sweet red wine
1/2 cup low-sodium beef broth
1 tablespoon chilled butter, cut into small pieces
Heat a cast-iron or heavy skillet on medium-high. Rub pepper evenly over steaks.
Sprinkle salt over bottom of pan. Add steaks to pan; cook 2 minutes on each side
or until browned. Remove from pan; set aside. Stir in port and broth to deglaze pan
(loosen browned bits with liquid). Reduce heat to medium. Return steaks to pan;
cook 2 minutes on each side or until desired 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.
4 (4-ounce) well-trimmed filet mignons (beef tenderloin), 1 inch thick
1/4 teaspoon salt
1/2 cup port or other sweet red wine
1/2 cup low-sodium beef broth
1 tablespoon chilled butter, cut into small pieces
Heat a cast-iron or heavy skillet on medium-high. Rub pepper evenly over steaks.
Sprinkle salt over bottom of pan. Add steaks to pan; cook 2 minutes on each side
or until browned. Remove from pan; set aside. Stir in port and broth to deglaze pan
(loosen browned bits with liquid). Reduce heat to medium. Return steaks to pan;
cook 2 minutes on each side or until desired 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.