Beef Tenderloin Steak With Cherry Port Sauce Recipe
Ingredients
| Cherries | 1/4 Cup (16 tbs), dried | |
| 1 cup port or other sweet red wine, divided | ||
| 1/4 cup black cherry juice | ||
| 4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick) | ||
| Butter-flavored cooking spray | ||
| Salt | 1/4 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Olive oil | 1 Teaspoon | |
| Shallot | 2 Tablespoon, minced | |
| Garlic | 1 Clove (5gm), minced | |
| 1/2 cup low-salt beef broth | ||
| Dried thyme | 1/2 Teaspoon | |
Directions
1. Combine cherries, 1/4 cup port, and juice in a small bowl. Let stand 30 minutes for cherries to absorb most of the liquid.
2. Coat steaks with cooking spray; sprinkle with salt and pepper. Cook steaks in a large nonstick skillet over medium heat 5 minutes on each side or until desired degree of doneness. Remove steaks; keep warm.
3. Heat oil in pan over medium-high heat. Add shallot and garlic; saute 1 1/2 minutes. Stir in cherry mixture, 3/4 cup port, broth, and thyme. Bring to a boil; cook 10 minutes or until reduced to 1/2 cup. Pour sauce over steaks.
2. Coat steaks with cooking spray; sprinkle with salt and pepper. Cook steaks in a large nonstick skillet over medium heat 5 minutes on each side or until desired degree of doneness. Remove steaks; keep warm.
3. Heat oil in pan over medium-high heat. Add shallot and garlic; saute 1 1/2 minutes. Stir in cherry mixture, 3/4 cup port, broth, and thyme. Bring to a boil; cook 10 minutes or until reduced to 1/2 cup. Pour sauce over steaks.
Chef
