Beef Tenderloin Steak With Cherry Port Sauce
|Dried cherries||1⁄4 Cup (4 tbs)|
|Port wine/Other sweet red wine||1 Cup (16 tbs), divided|
|Black cherry juice||1⁄4 Cup (4 tbs)|
|Beef tenderloin steaks||16 Ounce, trimmed (4 Steak, 4 Ounce Each, About 1 Inch Thick)|
|Butter flavored cooking spray||1|
|Black pepper||1⁄4 Teaspoon|
|Olive oil||1 Teaspoon|
|Minced shallot||2 Tablespoon (About 1 Medium Sized)|
|Garlic clove||1 Large, minced|
|Low fat beef broth||1⁄2 Cup (8 tbs)|
|Dried thyme||1⁄2 Teaspoon|
1. Combine cherries, 1/4 cup port, and juice in a small bowl. Let stand 30 minutes for cherries to absorb most of the liquid.
2. Coat steaks with cooking spray; sprinkle with salt and pepper. Cook steaks in a large nonstick skillet over medium heat 5 minutes on each side or until desired degree of doneness. Remove steaks; keep warm.
3. Heat oil in pan over medium-high heat. Add shallot and garlic; saute 1 1/2 minutes. Stir in cherry mixture, 3/4 cup port, broth, and thyme. Bring to a boil; cook 10 minutes or until reduced to 1/2 cup. Pour sauce over steaks.