Source: dLife

Super easy peppercorn crusted steaks topped with a port wine sauce.

Servings

2 tsp black peppercorns
0.5 tsp salt
3 medium garlic cloves , minced
1 lb extra lean beef tenderloin , trimmed (4-ounce each, 1 inch thick)
1 canola cooking spray
0.25 cup port wine
0.25 cup beef broth
1 tbsp fresh thyme , chopped

1 Put peppercorns into a resealable plastic bag and secure tightly. Smash with a meat mallet or rolling pin.
2 Add crushed peppercorns, salt, and garlic to a bowl and mix. Massage mixture over each steak.
3 Heat a cooking spray coated frying pan over medium high heat. Lay steaks in pan and cook 4 minutes per side or until preferred degree of doneness.
4 Take steaks out of pan, set aside, and keep warm.
5 Pour port and broth into same frying pan. Scrape browned bits off bottom of pan. Cook liquid 3 minutes or until reduced to 1/4 cup.
6 Spoon sauce over steaks and top with thyme.

The crust and sauce also work great on salmon or tuna steaks.