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 (4-ounce) filet mignon steaks, trimmed
1/4 teaspoon salt
1/4 teaspoon black pepper
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
How to Make It
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.
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.
I made the sauce with a Cabernet and cranberry sauce. Turned out great! The sauce and blue cheese together were delicious! Simple yet elegant. Restaurant quality! I don't think the sauce minus cheese would be the same.
My boyfriend liked it but I found it was too much 'meat' and not enough sauce flavor. The blue cheese totally overpowered the cranberry, next time I would double the sauce and cut the cheese in half. It wasn't THAT easy either.
I don't eat much red meat and this was just ok. My blue cheese turned bad, so I ended up using mushrooms and onions in balsamic vinegar as a topping. I reduced the sauce to a glaze and it was much better then I expected. If you love steak this is a good recipe, but since I rarely eat it I probably won't make this again.
Used pepper jelly instead of cranberry sauce because I was all out and it was great. Used a meat thermometer to make sure I got steaks to just the right temp. It was perfect. My husband who usually grills our steaks was surprised at how well they turned out.
Made these for company tonight. Very good recipe. I read other reviews and thought the port might be too sweet for our taste. I used a Malbec instead and was very glad I did. A Cab would work well too. I added mushrooms as well to sauce. The blue cheese was a perfect finishing touch to the recipe!