Peppercorn Crusted Filet Mignon With Port Jus

• 2 teaspoons cracked black pepper
• 16 ounces beef tenderloin steaks, trimmed
• 14 teaspoon salt
• 12 cup port wine
• 12 cup fat free low-sodium beef broth
• 1 tablespoon butter, chilled

1. The beef should be cut into four 4 ounce servings one inch thick.
2. If you can't find a good port use a sweet red wine.
3. cut the butter into small pieces.
4. Heat a cast iron skillet over medium high heat.
5. Rub pepper evenly over steaks.
6. Sprinkle the salt in the pan.
7. Add steaks and cook 2 minutes each side or until browned.
8. Remove steaks and set aside.
9. Stir in port and broth and scrape pan to remove browned bits.
10. Reduce heat to medium and return steaks to pan then cook for 2 minutes each side or until done as you desire.
11. Remove steaks from pan.
12. Add butter to pan.
13. Stir with whisk until melted.
14. Drizzle sauce over steaks.
15. 1 tbsp jus for each steak.

cracked black pepper, tenderloin, salt, port wine, beef broth, butter

Taken from www.food.com/recipe/peppercorn-crusted-filet-mignon-with-port-jus-213905 (may not work)