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Beef Tenderloin Steak With Cherry Port Sauce

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  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
  Salt 1⁄4 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1129 Calories from Fat 335

% Daily Value*

Total Fat 37 g56.3%

Saturated Fat 12 g60%

Trans Fat 0 g

Cholesterol 303.9 mg101.3%

Sodium 1237.3 mg51.6%

Total Carbohydrates 48 g15.9%

Dietary Fiber 3.1 g12.2%

Sugars 26.2 g

Protein 103 g206.9%

Vitamin A 19.5% Vitamin C 1508.4%

Calcium 23.5% Iron 72.8%

*Based on a 2000 Calorie diet

Beef Tenderloin Steak With Cherry Port Sauce Recipe