Scribd Logo
Upload

Welcome to Scribd!

  • Pepper and Garlic-Crusted Tenderloin Steaks With Port Saucefice Word Document Nou

    Uploaded by

    ancuta
    13 views1 page
    This recipe calls for pepper and garlic-crusted beef tenderloin steaks that are cooked in a nonstick skillet and served with a port wine sauce. The steaks are rubbed with a mixture of crushed black peppercorns, salt, and minced garlic before being pan-seared. While the steaks rest, port wine and beef broth are added to the skillet to make a sauce, which is then poured over the steaks and garnished with fresh thyme. The steaks are accompanied by rice pilaf and green beans.

    Original Description:

    Pepper and Garlic-Crusted Tenderloin Steaks with Port Sauce

    Original Title

    Pepper and Garlic-Crusted Tenderloin Steaks with Port Saucefice Word Document Nou

    Copyright

    © Attribution Non-Commercial (BY-NC)

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    This recipe calls for pepper and garlic-crusted beef tenderloin steaks that are cooked in a nonstick skillet and served with a port wine sauce. The steaks are rubbed with a mixture of crushed black peppercorns, salt, and minced garlic before being pan-seared. While the steaks rest, port wine and beef broth are added to the skillet to make a sauce, which is then poured over the steaks and garnished with fresh thyme. The steaks are accompanied by rice pilaf and green beans.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    13 views1 page

    Pepper and Garlic-Crusted Tenderloin Steaks With Port Saucefice Word Document Nou

    Uploaded by

    ancuta
    This recipe calls for pepper and garlic-crusted beef tenderloin steaks that are cooked in a nonstick skillet and served with a port wine sauce. The steaks are rubbed with a mixture of crushed black peppercorns, salt, and minced garlic before being pan-seared. While the steaks rest, port wine and beef broth are added to the skillet to make a sauce, which is then poured over the steaks and garnished with fresh thyme. The steaks are accompanied by rice pilaf and green beans.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Pepper and Garlic-Crusted Tenderloin Steaks with Port Sauce

    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
    1. 2. 3. 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. Note: 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.

    You might also like