Beef Tenderloin Steaks with Port Reduction and Blue Cheese

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.

Yield: 4 servings (serving size: 1 steak, 1 tablespoon sauce, and 1 1/2 teaspoons cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 282
  • Calories from fat: 33%
  • Fat: 10.2g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 24.7g
  • Carbohydrate: 9.8g
  • Fiber: 0.2g
  • Cholesterol: 73mg
  • Iron: 3.3mg
  • Sodium: 361mg
  • Calcium: 35mg

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

Preparation

  1. 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. 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.
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