Rating: 4.5 stars
34 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 5
  • 5 star values: 25

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.

Alyson Haynes
Recipe by Cooking Light October 2008

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Read the full recipe after the video.

Recipe Summary

total:
15 mins
Yield:
4 servings (serving size: 1 steak, 1 tablespoon sauce, and 1 1/2 teaspoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

282 calories; calories from fat 33%; fat 10.2g; saturated fat 4.1g; mono fat 3.8g; poly fat 0.4g; protein 24.7g; carbohydrates 9.8g; fiber 0.2g; cholesterol 73mg; iron 3.3mg; sodium 361mg; calcium 35mg.
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