Beef Tenderloin Steaks with Port Reduction and Blue Cheese

34 Reviews
ADD YOUR REVIEW
Total
15 minutes
Yield
4 servings (serving size: 1 steak, 1 tablespoon sauce, and 1 1/2 teaspoons cheese)
By Alyson Haynes
October 2008
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 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.

Step 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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Ratings & Reviews

Mroth42666's Review

petehaus
December 31, 2012
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.

Sarmstrong55
May 31, 2016
great tip cabernet

Fantastic!

KyleLA
January 09, 2016
I tried this tonight and LOVED it!  I've never been a big fan of blue cheese so I tried it with crumbled goat cheese.  I'll be making this again.  Very nice break from chicken.

Good, Not Great

nebulaq
July 27, 2015
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.

Sarmstrong55's Review

Digigirl
December 05, 2014
have made this many times now. always good. I use butter (1TB per recipe) to sauté garlic. I also cook it down so that it is nice and thick.

Emz101's Review

dservice
May 05, 2013
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.

Recabecabooboo's Review

Branch
January 30, 2013
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.

janetkoenig's Review

SusanD88
November 17, 2012
N/A

JackieLynn's Review

redcookscl
September 21, 2012
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!

Glenys's Review

jenfur13
September 15, 2012
Delicious. I had to fake this one a little with cranberry juice and blueberries... still awesome
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