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Recipes Nugget Markets Signature Recipes

Peppered Beef Filet with Mushroom Port Reduction

Prep time
10 minutes PT10M
Cook time
14–16 minutes PT16M
Yield
2 servings
Difficulty
2 out of 5 on the difficulty scale
Peppered Beef Filet with Mushroom Port Reduction Nugget Markets signature recipes

Add a touch of elegance to your next dinner with tender beef filets bedecked in a peppery sear and paired with peppers dressed in a sumptuous sauce.

Ingredients

  • 2 beef tenderloin filets (5 ounces each)
  • 2 tablespoons cracked black pepper
  • 1 ounce olive oil
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1 cup button mushrooms, sliced
  • 1 red bell pepper, roasted and julienned
  • 1 green bell pepper, roasted and julienned
  • ¾ cup port wine
  • 1 tablespoon unsalted butter

Preparation

Coat both sides of each filet with pepper. Heat olive oil in a sauté pan over medium-high heat, then sear filets on both sides until they reach an internal temperature 120°F. Remove filets from pan and keep warm.

Add shallots, garlic, and mushrooms to the pan and cook until shallots turn translucent and all of the liquid from the mushrooms has evaporated. Add peppers and quickly toss until combined. Add port and let cook until liquid is reduced by half, 5–7 minutes. Whisk in the butter until completely melted.

To serve, place mushrooms and peppers in the center of a plate, top with a filet, then spoon port sauce over the top. 

Images

  • peppercorn_filet_w_roasted_peppers1
  • Peppered Beef Filet with Mushroom Port Reduction