Peppercorn-Crusted Filet Mignon With Port Jus

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2 teaspoons cracked black pepper

4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)

1/4 teaspoon salt

1/2 cup port or other sweet red wine

1/2 cup fat-free less-sodium beef broth

1 tablespoon chilled butter, cut into small pieces

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