CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

PEPPER AND GARLIC-CRUSTED TENDERLOIN STEAKS WITH PORT SAUCE

Shelly's
recipe box

Printview my recipes
this recipe viewed 23 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Steaks - Beef
    Prep Time:       Cook Time:       Total Time:  

2 tsp black peppercorns
1/2 tsp salt
3 garlic cloves, minced
4 (4-oz) beef tenderloin steaks, trimmed (1 inch thick)
Cooking spray
1/4 cup port wine
1/4 cup canned beef broth
1 tbsp chopped fresh thyme

Place peppercorns in a small zip-top plastic bag; seal. Crush peppercorns using a meat mallet or small heavy skillet. Combine peppercorns, salt, and garlic in a bowl; rub evenly over steaks.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan. Reduce heat; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Cover and keep warm.

Add port and broth to pan, stirring to loosen browned bits. Cook until reduced to 1/4 cup (about 3 minutes). Place 1 steak on each of 4 plates; drizzle each serving with 1 tbsp sauce. Sprinkle each serving with 3/4 tsp thyme. Serves 4



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Pork Tenderloin With Cherry-port Sauce
   by kmkleber71








Roasted Beef Tenderloin With Mushroom-port Sauce
   by sgre52160



3 lb beef tenderloin roast 1 to 3 teaspoons freshly ground pepper (see notes) 1 teaspoon salt 1 clove garlic, pressed 2 teaspoons olive oil For the Mushroom-Port Sauce: 2 ounces dried m




Pepper-crusted Pork Tenderloin
   by sgre52160



2 pork tenderloins (3/4 lbs each) 3 tbsp Dijon mustard 1 tbsp buttermilk 2 tsp minced fresh thyme 1 to 2 tsp coarsely ground pepper 1/4 tsp salt 2/3 cup soft bread crumbs (I may have used a litt




Pepper Steak With Port Mushroom Sauce
   by sgre52160



6 large cut filet mignon 1/4 - 1/3 cup whole black peppercorns, or to taste Port Mushroom Sauce 1 1/2 cups sliced shitake mushroom caps 1 tbsp flour 1/3 cup port or other sweet red wine 1/4 cu




Pepper Crusted Smoked Pork Tenderloin
   by sgre52160



2 pork tenderloins (approx. 2 lbs.) 1/4 cups of cracked black pepper 1/4 cup of peanut oil 1/4 cup of Dijon mustard 1 cup of wood chips Light grill. When coals turn white, add wood chips. Com





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.