Peppercorn-Crusted Filet Mignon with Port Jus

Filet mignon is a low-fat piece of beef, and the combination of fillet with low-fat orzo makes it possible to beat the cooled butter to make the sauce.
Preheat a cast-iron skillet over medium-high heat. Rub the steaks evenly with pepper. Sprinkle the bottom of the mold with salt. Transfer the steaks to the skillet; cook for 2 minutes on each side or until lightly browned. Remove the steaks from the pan; set aside.Add the port wine and broth, and scrape off the pan to prevent browning. Reduce heat to medium. Return the steaks to the pan; cook for 2 minutes on each side or until desired browning. Remove the steaks from the pan. Bring the liquid to 1/4 cup. Remove the pan from the heat. Add the butter to the skillet; stir with a whisk until it melts. Pour the sauce over the steaks.