2 tsp. cracked black pepper
4 (4-oz.) beef tenderloin steaks, trimmed (1 inch thick)
1/4 tsp. salt
1/2 C. port or other sweet red wine
1/2 C. fat-free less-sodium beef broth
1 T. chilled butter, cut into small pieces

Heat a cast-iron skillet over medium-high heat. Rub pepper evenly over the steaks. Sprinkle salt over bottom of pan. Add steaks to pan; cook 2 minutes on each side or until browned. Remove steaks from pan; set aside. Stir in port and broth, scraping pan to loosen browned bits. Reduce heat to medium. Return steaks to pan; cook 2 minutes on each side or until desired degree of doneness. Remove steaks from pan. Reduce liquid to 1/4 C.. Remove pan from heat. Add butter to pan; stir with a whisk until melted. Drizzle sauce over steaks.

Yield: 4 servings
Serving size: 1 steak and 1 T. jus

Calories: 257
Fat: 12g
Fiber: 0g