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Pepper and Garlic Crusted Tenderloin
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

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
, 1/2 Vegetables , 2 1/2 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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2 tsp  black peppercorns
0 1/2 tsp  salt
3 each  medium garlic cloves
1 lb  extra lean beef tenderloin
1 each  canola cooking spray
0 1/4 cup  port wine
0 1/4 cup  beef broth
1 tbsp  fresh thyme
  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.

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