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Beef Tenderloin Steaks with Port Reduction and Blue Cheese

Beef Tenderloin Steaks with Port Reduction and Blue Cheese
Photo: Beau Gustafson; Styling: Jan Gautro
Total time 15 mins
Yield

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

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.