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Serve with long-grain and wild rice pilaf and steamed green beans.
2 tsps black peppercorns
1/2 tsp salt
3 garlic cloves, minced
4 (4 oz) beef tenderloin steaks, trimmed (1 inch thick)
Cooking spray
1/4 C port wine
1/4 C canned beef broth
1 T chopped fresh thyme
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