Beef Tenderloin Steaks with Port Reduction and Blue Cheese

<p>Beef Tenderloin Steaks with Port Reduction and Blue Cheese</p>
Photo: Beau Gustafson; Styling: Jan Gautro

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.


4 servings (serving size: 1 steak, 1 tablespoon sauce, and 1 1/2 teaspoons cheese)

Total time: 15 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 15 Minutes

Nutritional Information

Calories 282
Caloriesfromfat 33 %
Fat 10.2 g
Satfat 4.1 g
Monofat 3.8 g
Polyfat 0.4 g
Protein 24.7 g
Carbohydrate 9.8 g
Fiber 0.2 g
Cholesterol 73 mg
Iron 3.3 mg
Sodium 361 mg
Calcium 35 mg


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


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.