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Beef Tenderloin Steak with Cherry-Port Sauce

Beef Tenderloin Steak with Cherry-Port Sauce

Oxmoor House JANUARY 2005

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

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

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.

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
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Beef Tenderloin Steak with Cherry-Port Sauce recipe

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