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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pepper and Garlic Crusted Tenderloin

Source: dLife

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

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	156.4

Total Carbs	2.9 g

Dietary Fiber	0.1 g

Sugars	1.1 g

Total Fat	4.4 g

Saturated Fat	1.5 g

Unsaturated Fat	0.0 g

Potassium	17.3 mg

Protein	22.2 g

Sodium	402.7 mg

Dietary Exchanges 4.4 Fat, 0.2 Vegetables, 2.2 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 tsp black peppercorns 0.5
0 1/2 tsp salt 3.0
3 each medium garlic cloves 1.0
1 lb extra lean beef tenderloin 1.0
1 each canola cooking spray 0.25
0 1/4 cup port wine 0.25
0 1/4 cup beef broth 1.0
1 tbsp fresh thyme

Directions

Put peppercorns into a resealable plastic bag and secure tightly. Smash with a meat mallet or rolling pin.
Add crushed peppercorns, salt, and garlic to a bowl and mix. Massage mixture over each steak.
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.
Take steaks out of pan, set aside, and keep warm.
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.
Spoon sauce over steaks and top with thyme.