Pepper and Garlic Crusted Tenderloin with Port Sauce (HC) (KD)
2 tsp. peppercorns (black or mixed)
½ tsp. salt
3 cloves garlic, minced
4 4 oz. beef tenderloin steaks, 1" thick
¼ cup Port
¼ cup organic beef broth
1 tblsp. chopped fresh thyme
Place peppercorns in a small zip-lock bag and seal. Crush the peppercorns using a meat mallet or small heavy skillet. Combine crushed peppercorns, salt and garlic and rub evenly over steaks. Heat large iron skillet over medium high heat and coat pan with olive oil. Add steaks to pan, reduce heat to medium low and cook 4 minutes on each side or until desired doneness. Remove and cover to keep warm.
Add Port and broth to pan, stirring to loosen browned bits. Cook until reduced to ¼ cup (about 3 minutes). Place steaks on plates or serving platter and drizzle with Port sauce.
Recipe Key: OD = Optimal Detox; MD = Modified Detox; HC = Healthy Choice; KD = Ketogenic Diet