4 servings (serving size: 1 steak and 2 tablespoons sauce)
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
How to Make It
Combine cherries, 1/4 cup port, and juice in a small bowl. Let stand 30 minutes for cherries to absorb most of the liquid.
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.
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.