Peppered Filets with Cherry Port Sauce

By Susan52

Ingredients

• 2 beef tenderloin steaks (8 ounces each)
• 2 teaspoons coarsely ground pepper
• 1 cup dry red wine
• 1/2 cup chopped red onion
• 1/3 cup golden raisins
• 1/3 cup dried cherries
• 2 tablespoons sugar
• 1-1/2 teaspoons cornstarch
• 1/4 teaspoon ground mustard
• Dash salt
• 2 teaspoons cold water
• 1/4 cup crumbled blue cheese

Preparation

Step 1

Sprinkle steaks with pepper. Grill, covered, over medium heat or
broil 4 in. from the heat for 6-8 minutes on each side or until meat
reaches desired doneness (for medium-rare, a thermometer should read
145°; medium, 160°; well-done, 170°).

Meanwhile, in a small saucepan, combine the wine, onion, raisins,
cherries and sugar. Bring to a boil; cook until liquid is reduced by
half.

Combine the cornstarch, mustard, salt and water until smooth.