Beef Tenderloin Steaks with Port Reduction & Blue Cheese

By kwarren002

Add Brussels sprouts and wild rice to this entertainingworthy
dish. Use a large skillet to accommodate cooking
the four steaks at once. If they're crowded in a small pan,
the steaks will "steam," affecting the meat's texture.

CALORIES 282 (33% from fat); FAT 10.2g (sat 4.1g,mono 3.8g,poly 0.4g); IRON 3.3mg;
CHOLESTEROL 73mg; CALCIUM 35mg; CARBOHYDRATE 9.8g; SODIUM 361mg; PROTEIN
24.7g; FIBER 0.2g

Ingredients

• 4 (4-ounce) filet mignon steaks, trimmed
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray
• 3/4 cup port or other sweet red wine
• 2 tablespoons jellied cranberry sauce
• 2 tablespoons fat-free, less-sodium beef broth
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 garlic clove, minced
• 2 tablespoons crumbled blue cheese

Details

Servings 4

Preparation

Step 1

1. Heat a large cast-iron skillet over medium-high heat. Sprinkle steaks with 1/4 teaspoon salt
and 1/4 teaspoon pepper; coat steaks with cooking spray. Add steaks to pan; cook 4 minutes
on each side or until desired degree of doneness. Remove steaks from pan; keep warm.
2. Add port, cranberry sauce, broth, 1/8 teaspoon salt, 1/8 teaspoon pepper, and garlic to pan,
scraping pan to loosen browned bits. Reduce heat, and cook until liquid is reduced to 1/4 cup
(about 4 minutes). Serve steaks with sauce; top with cheese.