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: 120°F - 125°F Medium Rare: 130°F - 135°F Medium: 140°F - 145°F 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. |