Beef Tenderloin Steak with Cherry-Port Sauce |
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Prep Time: 6 Minutes Cook Time: 22 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Ingredients:
1/4 cup dried cherries |
1 cup port or other sweet red wine, divided |
1/4 cup black cherry juice |
4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick) |
butter-flavored cooking spray |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 teaspoon olive oil |
2 tablespoons minced shallot (about 1 medium) |
1 large garlic clove, minced |
1/2 cup low-salt beef broth |
1/2 teaspoon dried thyme |
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; sauté 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. Serve immediately.
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