Pepper and Garlic-Crusted Tenderloin Steaks with Port Sauce

2 tsp. black peppercorns
1/2 tsp. salt
3 garlic cloves, minced
4 (4oz. each) beef tenderloin steaks, trimmed
1/4 cup port wine
1/4 cup canned beef broth
1 tbsp. chopped fresh thyme

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.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking
spray. Add steaks to pan. Reduce heat; cook 4 minutes on each side or
until desired degree of doneness. Remove steaks from pan. Cover and keep warm.

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 with sauce. Sprinkle each serving with thyme.

4 servings