4 Organic Beef Tenderloins (a choice filet mignon works well)
Coarse Sea Salt
Coarse Black Pepper
1/2 cup Port
1/3 cup Water
1 tablespoon butter


Rub pepper and coarse sea salt on all sides of the beef.
Heat cast-iron skillet on medium. (I use a grill pan)
Cook 2 minutes per side, until browned.
Remove steaks and set aside
Pour port and water into pan. Scrape the sides and stir together.
Turn heat down to medium and simmer 5 minutes.
Place tenderloins back in pan and cook for 2 more minutes per side.
Remove to warmed plate. Cover or place in a warmed oven so they don’t get cold.
Reduce heat and simmer remaining broth for 10 minutes or until reduced by half. Quickly stir in 1 tablespoon of butter.
Place tenderloin on plate and drizzle with port reduction. Enjoy with a side of baby organic greens and some smashed sweet potatoes.