Montes International Catering’s Pepper Crusted Beef Tenderloin 

2 tablespoons olive oil
2 10oz. beef tenderloin medallions
2 tablespoons 5-pepper blend, crushed
portabello mushroom, sliced
2 teaspoons onion, diced
2 garlic cloves, minced
cup port wine
cup beef stock

1.Combine olive oil and 5 pepper blend in a dish. Place tenderloins in dish and press on each side to coat with oil and peppercorns.
2.Place tenderloins into a saut pan over high heat. Sear on each side for approximately 1-2 minutes. Remove tenderloins from pan and set aside.
3.Using same pan, combine onion, mushroom, and garlic and saut for a minute or two. Add port wine and beef stock. Simmer for a couple minutes until reduced by 25%.
4.Place tenderloins back into pan and cook until desired doneness.

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