Beef Tenderloin Steaks with Port Reduction and Blue Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Add Brussels sprouts and wild rice to this entertaining-worthy dish. Use a large skillet to accommodate cooking the four steaks at once. If they're crowded in a small pan, the steaks will steam, affecting the meat's texture. Ingredients:
4 (4-ounce) filet mignon steaks, trimmed |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
cooking spray |
3/4 cup port or other sweet red wine |
2 tablespoons jellied cranberry sauce |
2 tablespoons fat-free, less-sodium beef broth |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
1 garlic clove, minced |
2 tablespoons crumbled blue cheese |
Directions:
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.
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