You are here

Beef Tenderloin Steak With Cherry Port Sauce

admin's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Cherry

Rate It

Your rating: None
4.067855
Average: 4.1 (14 votes)