Peppercorn-Crusted Filet Mignon with Port Jus

Ingredients

• 16 ounce beef tenderloin steaks trimmed ()
• 1 tablespoon butter chilled cut into small pieces
• 0.5 cup less-sodium beef broth fat-free
• 2 teaspoons cracked pepper black
• 0.5 cup port sweet
• 0.3 teaspoon salt 

Equipment

• frying pan
• whisk

Directions

1. Heat a cast-iron skillet over medium-high heat. Rub pepper evenly over the steaks.
2. Sprinkle salt over bottom of pan.
3. Add steaks to pan; cook 2 minutes on each side or until browned.
4. Remove steaks from pan; set aside.
5. 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.
6. Remove steaks from pan. Reduce liquid to 1/4 cup.
7. Remove pan from heat.
8. Add butter to pan; stir with a whisk until melted.
9. Drizzle sauce over steaks.