6 points <\/p>\n
Yield:\u00a0 4 servings (serving size: 1 steak and 1 tablespoon jus)<\/p>\n
2 teaspoons cracked black pepper
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
1\/4 teaspoon salt
1\/2 cup port or other sweet red wine
1\/2 cup fat-free less-sodium beef broth
1 tablespoon chilled butter, cut into small pieces<\/p>\n
Heat a cast-iron skillet over medium-high heat. Rub pepper evenly over the steaks. Sprinkle salt over bottom of pan. Add steaks to pan; cook 2 minutes on each side or until browned. Remove steaks from pan; set aside.<\/p>\n
Stir in port and broth, scraping pan to loosen browned bits. Reduce heat to medium. Return steaks to pan; cook 2 minutes on each side or until desired degree of doneness. Remove steaks from pan. Reduce liquid to 1\/4 cup. Remove pan from heat. Add butter to pan; stir with a whisk until melted. Drizzle sauce over steaks.<\/p>\n
CALORIES 257 (42% from fat); FAT 12g (sat 5.2g,mono 4.3g,poly 0.5g); IRON 3.6mg; CHOLESTEROL 78mg; CALCIUM 15mg; CARBOHYDRATE 4.3g; SODIUM 313mg; PROTEIN 24g; FIBER 0.3g<\/p>\n","protected":false},"excerpt":{"rendered":"
6 points Yield:\u00a0 4 servings (serving size: 1 steak and 1 tablespoon jus) 2 teaspoons cracked black pepper4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)1\/4 teaspoon salt1\/2 cup port or other sweet red wine1\/2 cup fat-free less-sodium beef broth1 tablespoon chilled butter, cut into small pieces Heat a cast-iron skillet over medium-high heat. Rub … <\/p>\n