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Ingredients:
3 teaspoons black peppercorns, crushed
salt
4 (160 g each) beef tenderloin steaks
oil
1/4 red wine
1cup beef broth
1 tablespoon chopped fresh sage
Method:
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. Heat a large nonstick skillet over medium-high heat. Coat pan with oil. Add steaks to pan. Reduce heat; cook 2 minutes on each side,than cooki it about 6-7 minutes in the oven(high heat). Remove steaks from pan. Cover and keep warm.
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 SAGE.
Enjoy!
Recommended wine:
Louis Martini Sonoma Cabernet Sauvignon (2009)
The 2009 Sonoma County Cabernet Sauvignon was crafted from several of Sonoma County’s most prestigious appellations and blended seamlessly to bring together the unique characteristics of each, creating a superbly balanced Cabernet Sauvignon.
The wine offers many layers, featuring aromas and flavors of red cherry, blackberry and fresh sage with an underlying dry creek dustiness.
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