Beef Tenderloin Steak with Cherry-Port Sauce

Yield: 4 servings (serving size: 1 steak and 2 tablespoons sauce)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 209
  • Fat: 8.0g
  • Saturated fat: 2.7g
  • Protein: 20.1g
  • Carbohydrate: 12.4g
  • Cholesterol: 57mg
  • Iron: 3.2mg
  • Sodium: 253mg
  • Calories from fat: 36%
  • Fiber: 1.2g
  • Calcium: 26mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Beef Tenderloin Steak with Cherry-Port Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy