Peppercorn-Crusted Filet Mignon With Port Jus

• 2 teaspoons cracked black pepper
• 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
• 1/4 teaspoon salt
• 1/2 cup port or other sweet red wine
• 1/2 cup fat-free less-sodium beef broth
• 1 tablespoon chilled butter, cut into small pieces

1. 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.
2. 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 cup. Remove pan from heat. Add butter to pan; stir with a whisk until melted. Drizzle sauce over steaks.

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

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