Pepper and Garlic-Crusted Tenderloin Steaks with Port Sauce

Serve with long-grain and wild rice pilaf and steamed green beans. Although these steaks are simple enough for weeknights, they're good for company, as well.

Yield: 4 servings

Ingredients
2 teaspoons black peppercorns
1/2 teaspoon salt
3 garlic cloves, minced
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
Cooking spray
1/4 cup port wine
1/4 cup canned beef broth
1 tablespoon chopped fresh thyme
Preparation
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 tablespoon sauce. Sprinkle each serving with 3/4 teaspoon thyme.

Nutritional Information
Calories:
205 (33% from fat)
Fat:
7.4g (sat 2.7g,mono 3g,poly 0.3g)
Protein:
25.5g
Carbohydrate:
6g
Fiber:
0.4g
Cholesterol:
76mg
Iron:
2.1mg
Sodium:
389mg
Calcium:
36mg