Beef Tenderloin Steak with Port Reduction Recipe

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Ingredients

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

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.