Beef Tenderloin Steaks with Port Reduction and Blue Cheese

read another review they added mushooms.I will do the same with some finely chopped shalots and garlic make a 

little sauce. Then add the cheese. Does that sound okay?

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.

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.

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.

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.

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.

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!

Delicious. I had to fake this one a little with cranberry juice and blueberries... still awesome

This recipe was wonderful. An elegant presentation on the plate and like an entree you would expect from a fine dining restaurant. I served with baked sweet potatoes and roasted asparagus. I didn't have a cast iron skillet so just used a regular one on medium high heat. The port reduction sauce was great and balanced the sharpness of the blue cheese. Very easy to put together too!

#1-your print button does not work!!!! this is the 4th timean ad is printed on top of the recipe directions!!!! please correct! D.S. thanks

This is one of my rare 5* reviews. The sauce is kind of sweet but the addition of the cheese seems to fix that. If you don't like bleu cheese like my family, you can successfully substitute feta or goat cheese. I have used both on different occasions with equal success. I really don't think the sauce without the cheese will produce the same excellent results.

Wonderful and quick for a special occasion or any day. Prepared as written, but made the mistake of turning my back on the pan reduction to plate the veggies and it reduced a little too much. Served with baked sweet potato sprinkled with some of the blue cheese for the steaks and grilled summer squash with balsamic glaze.

Just awesome! I don't usually like to "mess" with a good cut of meat, but this was truly the excception. Thanks for sharing.

Very good and would make again but without the blue cheese although my wife enjoyed it like it is.

This was my first attempt at steak and it turned out DELICIOUS! Made me look like I'm a very seasoned chef (even though I'm really not)... I agree with some people that it doesn't need the beef broth - felt bad wasting so much.

this was INCREDIBLE. i left off the blue cheese on my boyfriend's, and he still really enjoyed it. i loved it with! in the reduction i omitted the broth because i didn't want to open a whole container for just a couple spoonfuls.. and i used preserves i had on hand (raspberry). just fantastic - a keeper! per another reviewer, i made the confetti rice pilaf with flaxseed, which was the perfect accompaniment... along with a mixed green salad.

Very good steak and sauce, but we felt the bleu cheese was unnecessary and didn't really blend with the other flavors. Perhaps it's because I used red wine and black cherry jelly in order to avoid buying an entire bottle of Port for just one recipe. The sauce was delicious and the steaks came out perfectly - next time we'll just skip the cheese.

One of the best recipes I've ever made. Cannot get over how delicious this is! I had one 10 oz. steak for two people rather than two small ones, so my cooking time increased considerably, but everything else worked fabulously. Served with steamed summer squash and the CL confetti rice pilaf with flaxseed (Jan. 2000).

Soooooo good! The second time I made it, I substituted a regular lean sirloin and it was half the price and just as good! For a low point ww meal, I serve it with salad and balsamic mustard green beans.

I've made a lot of great recipes from this site, but this is definitely one of the best! Didn't have a cast iron skillet, so I just used a regular one. Otherwise, we doubled the garlic, but otherwise kept things as is. There's something magical about how the blue cheese interacts with the sauce. We served this with the sweet potatoes and onions recipe on this site, and I will make it again whenever I'm looking to make people think I'm an awesome cook.

Very quick. Very yummy. I used plum jelly because I already had it in the refrigerator. Served the steak with steamed green beans and brown rice. I think the sauce and blue cheese would go nicely with pork tenderloin, too.

I am embarrsed to say that i have NEVER cooked steaks in any fashion. That has always been my husband's area,however he had a long work week and i wanted to do something nice. Can i just say that this recipe outside of being AWESOME is stupid proof. It came out perfect ! Every recipe that i have tried rated outstanding from this website has NEVER let me down and this one so far is the bomb!!! Thanks to everyone involed in providing this recipe to the public. I look forward to cooking now that i have this resource......

Taste- yummo; presentation - beeYOOteeful. Didn't have the jellied cranberry sauce and didn't go out to get it. Substituted black cherry preserves mashed through a sieve to remove the fruit pieces. I know the taste of cherry preserves is different from cranberry, but still, it was excellent, easy, elegant, and expeditious. Served baked russet potatoes w/ sour cream & chives, squash medley, and salad.

I made this recipe for my husband and some friends and everybody RAVED about it! I did find the 4-oz servings to be a bit small for the men in the group and ended up using 8-oz pieces. I also doubled the garlic because we love garlic.

This recipe is so easy and tastes great. I used reduced calorie blue cheese crumbles with excellent results.

This is such an easy but elegant recipe. I had to sub another jelly for the cranberry, and this did not detract from the flavor. Don't wait for Valentine's Day to treat yourself with this fantastic recipe!

This dish was very tasty. Husband does not care for the blue cheese on his steak, so I'd like to find an alternative. The sauce is on the sweeter side, so the pungence of the cheese cuts it a bit. Maybe goat or feta? Sauce was very nice , though. Made with Hasselbeck potatoes and steamed asparagus for Valentine's Day dinner.

This was a great recipe, I did not use the jellied cranberry and I substituted port for burgundy cooking wine. The recipe was quick and easy. The sauce reduces quick enough for the steaks to stay warm.

This is an excellent recipe! I prepared it for a Valentines dinner, and my husband loved it! I was very reluctant to cook the filets on the stovetop, but trusting reviewers' comments, I took the chance. It was everything I wanted it to be, and more. The steaks were done perfectly (5 min. per side - thick filets), and the sauce was out-of-this-world amazing! The blue-cheese gives this recipe a necessary punch of tartness and flavor. Definitely worth doing again.

Wonderful and quick. I didn't have any cranberry jelly/sauce so I used grape jelly and it worked great.

This was soo tasty and soo easy!! I would double the sauce and boil it down till it is rich and thick. I used all of the sacue on two 6 oz tendeloins. Next time will add some diced shallots sauteed in olive oil.

We make this all the time. It really is restaurant quality for a fraction of the price. The pan sauce is perfect, sweet without being too sweet. It works extremely well with the meat, and a nice glass of cabernet.

I love this recipe. I have done it with rib eye steaks and also flank steak. Sometimes I omit the blue cheese (my husband doesn't like it) and add mushrooms and onions to the sauce. I think this would be a great recipe with a beef tenderloin for Christmas eve dinner. We also like it with roasted brussel sprouts and minced garlic.