Pepper Crusted Steak with Port Wine Sauce

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

24

  ounces

  fillet mignon -- 4 steaks 1 1/2 inches thick

1

  large

  shallot -- thinly sliced

2

  tablespoons

  unsalted butter

1/2

  cup

  port wine

1/4

  cup

  balsamic vinegar

1

  teaspoon

  low sodium Worcestershire sauce

1

  teaspoon

  salt

2

  teaspoons

  cracked black pepper

Heat butter in a large skillet.

Sprinkle steaks with salt and press black pepper into the steaks.

Cook until preferred doneness.

Remove steak from pans and cover and let rest.

Add shallots to pan and cook until softened.

Add wine and deglaze the pan scraping up the brown bits.

Add vinegar and Worcestershire sauce to pan and heat until bubbling. Reduce heat and simmer for 8 to 10 minutes until sauce is reduce.

Serve sauce over steaks.

NOTES : Rare: 120F - 125F
                Medium Rare: 130F - 135F
                Medium: 140F - 145F

Makes 4 Servings.

Per Serving: 582 Calories; 45g Fat (73.5% calories from fat); 30g Protein; 6g Carbohydrate; trace Dietary Fiber; 135mg Cholesterol; 622mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates.

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