Pepper And Garlic-Crusted Tenderloin Steaks With Port Sauce

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.