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Beef Tenderloin Steak with Cherry-Port Sauce

Prep time 6 mins
Cook time 22 mins
Other time 30 mins
Yield 4 servings (serving size: 1 steak and 2 tablespoons sauce)

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

Nutrition Information

  • calories 209
  • fat 8.0 g
  • satfat 2.7 g
  • protein 20.1 g
  • carbohydrate 12.4 g
  • cholesterol 57 mg
  • iron 3.2 mg
  • sodium 253 mg
  • caloriesfromfat 36 %
  • fiber 1.2 g
  • calcium 26 mg

How to Make It

  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.

Oxmoor House Healthy Eating Collection