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Volume III
December 16, 2011

Weekly Home / Recipe Center

Peppercorn-Crusted Filet Mignon

Serves 4


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.

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