2 tsp. cracked black pepper
\n4 (4-oz.) beef tenderloin steaks, trimmed (1 inch thick)
\n1\/4 tsp. salt
\n1\/2 C. port or other sweet red wine
\n1\/2 C. fat-free less-sodium beef broth
\n1 T. chilled butter, cut into small pieces<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nServing size: 1 steak and 1 T. jus<\/p>\n
Calories: 257
\nFat: 12g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n